eat….drink….and be merry….it makes life better!
Bacon makes everything taste better. Right?!? Well, I think it does!
I always ordered the same dish Spaghetti Pomodoro, which is basically spaghetti tossed with a fresh tomato sauce. Simple right? But I love it! It reminds me of home and making sauce from my moms canned garden tomatoes. Well, many moons ago while dining at my favorite Italian Restaurant, I was all ready to place my usual order….then, I saw it, as it passed by me and was placed right in front of the person at the next table over. Yes! There it was Spaghetti Carbonara. It looked like a creamy mound of spaghetti tossed with bits of bacon and parsley. I ordered it, I ate it, I fell in love with it! Now 20 something years later…. I always order it if it’s on the menu. But, unfortunately it seems harder and harder to find while dining out. So, I jumped on the internet and after a few scrambled egg disasters and tweaking a few different recipes I have perfected my own. It really is a simple dish. I am sure you have the following ingredients.
1 Pound Spaghetti Uncooked
1 Cup Uncooked Pancetta or Slab Bacon (diced fine)
1 Medium Sweet Onion (diced)
2 Large Eggs
3/4 Cup Grated Pecorino Romano Cheese (or Parmesan)
A Hand Full of Fresh Parsley Chopped
Preferably a large cast iron skillet
Cook spaghetti in salted water until al dente (slightly under cooked), drain and set aside reserving 1/2 cup of the salty water (for thinning the sauce later). This step should be done at the same time you are frying the pancetta and onions. The pasta has to be hot when it is added to the mixture below so the egg can properly cook.
In large cast iron skillet fry the diced pancetta over medium/high heat until it is crisp and the fat has rendered down. Remove pancetta from the pan with a slotted spoon and set aside. Add onion to the pan and sauté in the fat from the pancetta. Sauté until onion until it is transparent. Return the pancetta to the pan and add the cooked pasta. Mix well coating the pasta with the oils from the pan. Remove the skillet from heat! The pan needs to come down a little in temperature or you will end up with scrambled eggs….yuk!
In a separate bowl whisk eggs and cheese together until cheese is well blended into the eggs. Add the egg mixture to the pasta and begin to toss with a pair of tongs making sure the pasta is coated with the egg mixture. The heat from the pasta and the warm skillet will create a creamy mixture as it coats your pasta. Use the 1/2 cup of salty pasta water to thin out the sauce if needed. It really depends on how thick you like the sauce. Add fresh ground black pepper and parsley. That’s it.