Spaghetti Carbonara

Spaghetti Carbonara - Italian pasta

Carbonara is an Italian pasta dish, which originated in Latium and nowadays it is known all over the world. In Italy we usually cook Carbonara on special occasions, such as Easter.

When I was a child, my grandma used to tell me the history of Carbonara while preparing it - the name “Carbonara” is said to come from the Italian word “carbonaro” (charcoal burner). Charcoal burners had to stay away from home for months, and Carbonara was one of their favorite dishes because the ingredients could be easily found and preserved. Moreover, this nutritious dish gave them enough energy for their hard work. This is why freshly ground black pepper, which resembles coal, is a fundamental ingredient!

Ingredients (serves 4):

• 420 gr (1 lb) spaghetti
• 100 gr (4 oz) lean bacon
• 3 eggs
• 20 gr (1 tbsp + 1 tsp) butter
• 50 gr (½ cup) grated Parmesan cheese
• olive oil, salt and freshly ground black pepper

Directions:

Fill a large pot with water, bring it to a boil and add salt.

Cut bacon into small dices and brown it in a pan with olive oil and butter.

Beat eggs and parmesan cheese in a bowl.

Drop spaghetti into the pot and cook until al dente.

Toss spaghetti into the bowl with the egg and parmesan mixture and add the browned bacon.

Season to taste with salt and freshly ground black pepper.