This is my first shot at a Spaghetti Carbonara and I am impressed. How can it have taken me so long to recognize such a beautifully simple dish?
In my research leading up to this quite significant occasion I learnt a few things. Namely, an authentic carbonara does not contain cream, nor does it contain mushrooms. Instead it is a dish that is based on eggs, pecorino romano, guanciale (a cured pork) and black pepper (don’t look too closely at my pictures – I forgot the pepper!) And the most important Carbonara rule of all – it should be eaten as soon as it comes off the stove or the heat will keep cooking the eggs and they will scramble.
Word on the street is that this originates from Rome and it is thought it was fed to the charcoal workers, carbone is the word ‘coal’ in Italian (hence the name). Another story involves the Carbonari – a secret society prominent in the unification of Italy. And there are a couple of other tales that include charcoal grills, liberal dashings of black pepper flakes and even squid ink. The real truth is that no one really knows.
This recipe was added to my ‘must try’ list when I saw Tom Cruise make it for Oprah. I haven’t used his recipe because it didn’t sound quite right (sorry Tom) but I did a bit of research into the quintessential ingredients and developed my own.
Whilst I am not in need of the sustenance a charcoal worker might require, I do like a hearty pasta every now and then. Tonight, for instance, I had to show my daughters how to do cartwheels and back flips.
400 grams/14 ounces of dried spaghetti
60 mls (1/4 cup) extra virgin olive oil
200 gram/7 ounce piece of guanciale or coppa, cut into pieces
4 eggs, lightly beaten
20 grams/.7 ounces (or 1/4 cup) finely grated pecorino, plus extra to serve
2 tablespoons parmesan reggiano, grated
Coarsely chopped flat leaf parsley (optional to serve)
Cook spaghetti in a saucepan of boiling water as per the packet instructions.
While the pasta is cooking, heat the oil in a fry pan, add the guanciale and sauté until crisp (around 3 minutes). Remove from heat.
Drain the pasta, keeping 2 tablespoons of the cooking water. Add the guanciale, cheeses, eggs, ground black pepper and reserved cooking water. Toss until the pasta is coated and sauce begins to thicken. Serve immediately with a sprinkle of parsley and a little extra pecorino or parmesan on the side.
Notes: Pancetta is a good substitute for guanciale or coppa.
Source: Inspired by Tom Cruise’s Carbonara recipe for Oprah
© 2010, Michelle. All rights reserved.
