- Prep Time: 10 minutes
- Cook Time: 15 minutes
3rd day of Christmas - Spaghetti Carbonara
Tidbits...This spaghetti is a Roman specialty. One story of its possible origin was that after World War 2 the American soldiers loved their "bacon and eggs", the Italians, in homage to the "Americani" made spaghetti with bacon and eggs which became very popular. Don't worry about the raw yolks, they cook quickly when you add them to the hot pasta.
Ingredients
- Large Spaghetti or Bucatini - 250 g
- Smoked Bacon (Guanciale) - 2 slices cubed or cut in thin pieces
- Extra Virgin Olive Oil - 2 T
- Parsley - 1 T chopped
- Egg yolks - 3
- Pecorino Romano - 4 T grated
- Black pepper - Freshly ground, abbundant
- Butter - 2 T
Instructions
- In large skillet lightly brown guanciale in olive oil with several grindings of black pepper. Stir in butter and chopped parsley then remove from heat.
- Cook pasta al dente, drain and reserve a cup of cooking liquid. add spaghetti to skillet, turn on high and toss until well coated.
- In a bowl separate egg yolks and beat with grated cheese until well blended.
- Stir yolks and cheese into hot pasta. The sauce should be creamy, use a bit of reserved cooking liquid if needed.
- Serve hot with an abundant grinding of pepper over each plate.
