Recipe: Bucatini alla Carbonara | Italian Sons and Daughters of America
By Francesca Montello, ISDA Food + Travel Writer
One of the most famous Italian dishes, pasta carbonara, It has its origins in Rome. Although it is now praised throughout Italy and beyond.
As with many recipes, specific origins are difficult to trace, but the term is derived from the word carbone, It means charcoal, and some believe it was a delicious dish prepared to be served to people Carbonari (Coal workers) after a hard day’s work.
The key to success with this dish: Make sure you don’t scramble the eggs! Traditionally, this recipe is made using pecorino romano, a Roman dish.
However, if you prefer a milder Parmigiano Reggiano, feel free to substitute it.
12 ounces bucatini or other long pasta
3 large eggs
A quarter cup of grated Pecorino Romano cheese
6 ounces pancetta, cut into cubes (or 6 ounces thick-cut bacon, cut into cubes)
3 tablespoons extra virgin olive oil
- Bring a large pot of salted water to a boil and cook the spaghetti for 2 minutes less than the package instructions.
- In a small bowl, beat the eggs and Parmesan cheese, mix well and set aside.
- While the pasta is cooking, in a large skillet over medium heat, add the pancetta and cook until all the fat is rendered, 6 to 7 minutes. Add olive oil to the pan and heat it.
- When the pasta is almost done, add it to the oil and pancetta, and stir together. Reduce the heat to low and add the egg and cheese mixture, stirring constantly to avoid scrambling the eggs. Cook for 1 minute, stirring all the time. Plate and top with additional grated cheese.
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