Carbonara is a wildly popular dish throughout Italy and around the world. The dish is also subject to continuous tweaks by both chefs and home cooks alike.
There are countless speculations as to the origin of the name Carbonara.
Not knowing the origins of Carbonara has not stopped anyone from making it.
The love for the dish is top of the list when it comes to pasta, along with Pasta Primavera, Tortellini, Ravioli and Lasagna among many others.
While the dish can be made with fettuccine, linguine, or bucatini, spaghetti remains the canonical carbonara pasta shape.
1 pound spaghetti
12 slices thick smoked bacon, cut into 1 inch slices
4 large eggs
¾ cup grated Parmesan cheese
½ cup heavy cream
salt and pepper to taste
Cook spaghetti according package instructions.
In a large bowl, combined the eggs, cream, and cheese, set aside.
Next, in a large skillet over medium heat, cook bacon until crisp. Transfer bacon to a paper-towel-lined plate, and set aside.
When pasta is done cooking, drain but do not rinse. With some water clinging to the hot pasta quickly add back to a heated skillet, then add the egg mixture along with the bacon, and toss to combine.
The heat from the hot pasta will cook the eggs, though you don’t want the eggs to have a scrambled look.
Plate Spaghetti Carbonara on to a platter and serve immediately. You can sprinkle with additional Parmesan cheese, if desired.
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