Spaghetti ala Carbonara

At 18, I was modeling in Milan, Italy. My dear friend Lauren had been taught to make this dish by her mother in law and on a wonderful evening she prepared it for me. My life as I knew it with food was dramatically changed forever! Dramatic, yes, but VERY true!
Over the last 22 years I have made this delicious pasta dish for just about everyone I know. I think it's rough translation means " Breakfast Pasta" which will make since when you see whats in it. Depending on the region of Italy you are in , I know it takes on different little twists and changes, and I want to say this is the Northern Italian version . Happy Eating!

Feeds 6


2 pounds of angel hair pasta
2 packages of bacon cut into 1 inch or so strips or 1 block of salt pork (without the skin) cut into cubes
1 white onion diced
4 eggs whisked in a bowl with a dash of balck pepper
2 TBS of butter
1 TBS of olive oil
Black pepper
1 cup or more of fresh grated parmesean cheese
1 cup of frozen peas
Garlic bread
Arugula Salad



*Put a very large pot of water on to boil, I always add a pinch of salt and a splash of olive oil to the water
* In a cast iron pan add the butter and olive oil and start browning the bacon or salt pork

* Towards the end of the browning out the onion in the same pan and cook until the onion is clear, remove mixture form the heat
*Put the peas either into the boiling water for a second or in the microwave for a minute
* Add the pasta to the boiling water, turn heat to a simmer and cook pasta until it is Al Dente, or still alittle firm
* Drain the pasta and put the pasta back into the pot
* Very slowly add the raw egg mixture to the hot pasta, stirring all the while.. the egg cooks on the pasta!! (It is REALLY helpful to have someone pouring while you stir or vice versa)
* Add the whole mixture of the bacon/salt pork and onion including the drippings , stir it really well into the pasta, add the peas
* Cover the pot and let it sit for about 5 minutes to absorb all the flavor

Serve with fresh Parmesan, garlic bread and a nice arugula salad with a balsamic and olive oil dressing

1 comment:

strawberry lips and candy kicks said...

mmmm... .i love this one. reading it makes my mouth water and i think of great times with the fam!

Serving sizes and this sight.....

As many of you have come to realize, I am usually making huge amounts of food and alot of times for more than just my family. However, I would be horrified to think that someone who was living alone, or with only a couple people in their home would feel discouraged about this..
Simply use division for most of these recipes if they are too big. With the exception of baking, which requires a fair amount of science, these recipes can be adjusted and modified with ease! And if you feel stuck, either leave me a comment or email me and I will try to respond to you as soon as I can.
Thanks fellow foodies, hope you eat something yummy today and enjoy the fact that you didn't spend lots of money at a high end restaurant!

Enjoy! I love to hear from you all!

Rebecca Turrigiano


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