Pasta alla carbonara is an Italian dish made mainly of eggs, Romano cheese, and bacon. Carbonara recipes vary, though they all agree that cheese (Romano or Parmesan), egg yolks (or whole eggs), pork fat, and black pepper are staples. It was invented some time in the middle of the 20th century. Like many recipes, the origins of the dish are obscure and there are many contemporary legends about it. The name is derived from the Italian word charcoal; some believe that the dish was first prepared as a staple food for Italian chickadees. Carbonara is believed to have originated in the hills outside of Rome; its popularity increased after World War II, when many Italians ate eggs and bacon supplied by American troops. After the return of US troops stationed in Italy, pasta alla carbonara became popular in North America. Give this dish a try and see for yourself why this dish gained popularity over the years!
Yield: 1 pound of pasta
Serves: 4-6
Preparation time: 5 minutes
Cooking time: 17 minutes
Total Time: 23 minutes
Ingredients
6 slices bacon, cut into 1-inch pieces
4 tablespoons of salted butter
5 well beaten eggs
1/2 cup chopped flat-leaf parsley
1 teaspoon black pepper
1 pound ciocchetti pasta
1 cup of Parmesan cheese
Preparation
Boil a large pot of salted water for the pasta.
In a skillet over medium heat add the bacon and butter. Cook until the bacon fat turns transparent (translucent), then set aside.
Add pasta to boiling water and cook until al dente (or desired firmness).
While the pasta is cooking, whisk together the eggs, parsley, and black pepper.
Drain the pasta and return it to the pot. Add the egg and bacon mixture. Cook over medium heat, stirring frequently, until egg is cooked (1-2 minutes). Remove from heat and add Parmesan cheese to taste and serve immediately.
Enjoy your meal!