Spaghetti Carbonara

Here is a great inexpensive and quick recipe.
The whole story of this dish is widely discussed and many theories are out there.
One idea originates the dish to cucina romana. Another idea is that truth lies in translation to it's name alla carbonara. The translation is coal worker’s style and is believed that it was cooked over a coal fire and the coal workers used an abundance of coarse black pepper flakes to resemble coal. What ever the meaning or origin the true fact is that this dish is flavorful, easy, and elegant.






Spaghetti Carbonara

2 cups Spaghetti
4 slices thick cut fatty bacon (rashers)
2 tbsp. oil
3 eggs
3 tbsp. light cream
1 generous cup freshly grated Parmesan cheese
2 cloves garlic finely chopped
2 tsp. chopped chives
2 tsp. chopped basil
salt and milled pepper

Method
1) Cut bacon into thin strips. Fry bacon in the oil in a large pan.
2) Cook spaghetti in boiling, salted water until al dente.
3) Whisk the eggs and cream and season with salt and pepper. Stir in half of the Parmesan cheese and the chives.
4) Remove the bacon from the pan and allow to drain over paper towels. Saute' the garlic in the bacon fat until translucent (do not let garlic burn)
5) Drain the spaghetti well, then place into pan and toss pasta in the bacon fat. Add the basil. Remove the pan from the heat.
6) Pour in the egg and cream mixture and stir until the pasta is coated with the sauce. The residual heat from the pan will tighten up the sauce. Mix in the bacon.
7) Using tongs place a serving on a plate twisting the pasta do it mounds and stands up. Sprinkle remaining cheese over the top of pasta season with more pepper and garnish with fresh basil leaves.


Coming up I do my first restaurant review.