Pasta alla carbonara is an Italian dish based chiefly on eggs, Romano cheese, and bacon. Carbonara recipes differ, however all agree that cheese (Romano or parmesan), egg yolks (or whole eggs), fatty pork, and black pepper are all basic. It was invented some time in the center of the 20th century. Like most recipes, the origins of the dish are obscure, and there are lots of contemporary legends regarding it. The name comes from the Italian phrase charcoal; some believe that the dish was first made as a staple for Italian charcoal workers. Carbonara is thought to have originated from the hills outside Rome; its prevalence increased after the Second World War, when many Italians were eating bacon and eggs supplied by American troops. After the return of American troops stationed in Italy, pasta alla carbonara became popular in North America. Try this dish and see for yourself why this dish gained fame through recent years!
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 23 minutes
6 slices of bacon – cut into 1 inch pieces
4 tablespoons of salted butter
1 tsp black pepper
1 pound of ciocchetti pasta
1 cup of parmesan cheese
Boil a large pot of salted water for the pasta.
In a skillet over moderate heat add butter and bacon. Cook until bacon fat is left (translucent), then put aside.
Add pasta to boiling water and cook until al dente (or desirable firmness).
While pasta is cooking, whisk eggs, parsley, and black pepper together.
Drain pasta and place back into the cooking bud. Add egg and bacon mixture. Cook over medium heat, tossing frequently until egg is cooked (1-2 minutes). Remove from heat and add parmesan cheese to taste and serve immediately.
Enjoy your meal!