Lee
02-10-2004, 03:02 AM
From the region of Lazio(Rome) in south central Italy:
Spaghetti Alla Carbonara(Spaghetti with Eggs and Bacon)
10 oz pancetta(italian bacon), finely diced
1 hot red chili pepper, finely chopped
1 1/4 lb spaghetti
6 tablespoons grated pecorino cheese
6 egg yolks
salt and freshly ground pepper
3 tablespoons grated parmesan cheese
1.Combine the pancetta and chili pepper in a skillet and cook over
low heat until some of the fat has melted. Increase the heat and
cook until the pancetta browns.
2.Bring a large pot of salted water to boil and cook the spaghetti
in it until al dente. Drain, reserving 1/2 cup water. Transfer to
a serving dish.
3.Mix the pecorino with the reserved spaghetti cooking water. Mix
in the egg yolks with a fork, then add a little salt and plenty of
pepper. Tip the contents of the skillet over the spaghetti. Add the
egg mixture and toss well. Sprinkle with parmesan and serve.
Spaghetti Alla Carbonara(Spaghetti with Eggs and Bacon)
10 oz pancetta(italian bacon), finely diced
1 hot red chili pepper, finely chopped
1 1/4 lb spaghetti
6 tablespoons grated pecorino cheese
6 egg yolks
salt and freshly ground pepper
3 tablespoons grated parmesan cheese
1.Combine the pancetta and chili pepper in a skillet and cook over
low heat until some of the fat has melted. Increase the heat and
cook until the pancetta browns.
2.Bring a large pot of salted water to boil and cook the spaghetti
in it until al dente. Drain, reserving 1/2 cup water. Transfer to
a serving dish.
3.Mix the pecorino with the reserved spaghetti cooking water. Mix
in the egg yolks with a fork, then add a little salt and plenty of
pepper. Tip the contents of the skillet over the spaghetti. Add the
egg mixture and toss well. Sprinkle with parmesan and serve.