The Morning After

Close-up of a plate of Fettuccine Carbonara
While I like Carbonara made with spaghetti, fettuccine or linguine may be used. The long strands of pasta better absorb the mixture and make for an enhanced taste. – tangledpasta.net

By Mary Anna Violi | @MaryAnnaVioli

One of my favorite go-to recipes is for Spaghetti Carbonara. No only is it easy, it is also delicious! The “Carbonara” in its name comes from the freshly ground black pepper used in the recipe. Growing up, pasta of any shape was doused with a hearty red sauce, a la Southern Italy, Calabrese-style. As I ventured forth into the world, well, at least to Northern and Central Italy, my gustatory senses awakened to the variations on Spaghetti Carbonara. It was cathartic! Spaghetti Carbonara is also cheap eats, depending upon the cook’s preference for pancetta [pricey], or bacon [not so pricey]. Another factor in cost is the type of cream one uses, if indeed, one adds cream at all, which the Romans do not. It depends upon my mood as to whether or not I use cream. If I decide I do, then I prefer half-and-half versus heavy cream. Whether or not one purchases the organic variety [a bit pricier than the non-organic version] may also ramp up the thriftiness of the pasta dish.

Imagine my delight on New Year’s morning when I read the NPR piece on Bacon, Eggs, Cheese – And Spaghetti? The Italian Twist on Hangover Cure! The essay gives some historical perspective on this classic dish at http://www.npr.org/sections/thesalt/2017/01/01/507566978/bacon-eggs-cheese-and-spaghetti-the-italian-twist-on-a-hangover-cure.

No matter how you opt to make Spaghetti Carbonara, it will not only lessen the after effects of a hangover, but will taste delizioso! Below is my riff on the ubiquitous pasta dish.

Spaghetti Carbonara.

1-pound good quality spaghetti [De Cecco pasta is my favorite,]

1-2 tablespoons good quality olive oil

6-8 ounces pancetta, or good quality bacon

4 eggs [I prefer brown eggs, cage-free, grain fed]

1 cup grated Parmesan cheese [Parmigiano-Reggiano is my preference.]

1 teaspoon freshly ground black pepper

Cook the spaghetti according to the package directions.

As the spaghetti cooks, in a large frying pan, heat the olive oil over medium heat. Be careful not to burn the olive oil! Add the pancetta or the bacon. Cook until lightly browned, 3 minutes or so.

Take a large pasta bowl, and then beat and blend the eggs and cream. Next, stir in ½ cup of the Parmesan cheese the ground black pepper. Pour the drained spaghetti into the pasta bowl and mix together with the eggs and cream. Blend in the pancetta or bacon, and the drippings. Be sure to coat the spaghetti well with the wet mixture and the pancetta or bacon.

Serve hot.  Garnish with Italian flat leaf parsley. Pass the grated Parmesan cheese, and even additional ground black pepper on the side to taste. Buon appetito!

Ciao for now.

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