More info on carbonara at bottom
The recipe to make it is quick and easy
- 1lb spaghetti
- 3/4 lb pork: pancetta, guanciale, or bacon, chopped into pieces
- 3 eggs
- 1 cup parmesan, grated
- 1/2 cup pasta water
- 1/2 teaspoon pepper (parmasean and bacon have enough salt)
- Greens (spinach or peas)
- Put pasta in boiling water if using fettuccine or wait until after bacon is cooked when cooking pasta that cooks in less than 5 minutes. (You don’t want your bacon pan too hot.)
- Cook bacon in your largest pan until it crisps up, then turn off and remove from heat. While this goes on, mix eggs, pepper parmesan in bowl.
- When pasta is at your liking (al dente or regular), removed a cup of pasta water and drain the rest.
- Add pasta to pan along with egg mixture, greens and pasta water. Add more water if wanted, but that is enough.
Carbonara is a traditional Roman pasta dish. The type of pork to make it genuine is guanciale (cheek) or pancetta (pork belly). If you have trouble finding guanciale, look for pork jowl or just use bacon.
I use spinach in preference to the standard peas but both are fine options.