Pasta
Pasta is generally a simple dish, but comes in many varieties due to its versatility. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner.
Wikipaedia: Pasta
Table of Pastas
Traditional Spaghetti alla Carbonara Spaghetti alla Carbonara II

Traditional Spaghetti alla Carbonara

Traditional Spaghetti alla Carbonara

This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century.

Cook the guanciale in the oil, turning occasionally, until evenly brown and crispy, about 5 to 10 minutes. Remove from heat and drain on paper towels.

In a large pot of boiling salted water, cook spaghetti pasta al dente, about 9 minutes. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Whisk eggs, 5 tablespoons pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining 5 tablespoons pecorino Romano cheese and more ground black pepper.

Cook's Notes:
Guanciale, dry-cured pork jowl, is available from specialty markets. Substitute unsmoked bacon or pancetta for the guanciale if desired.
Use Italian pasta for best results. Substitute bucatini for the spaghetti if preferred.
Substitute Parmesan cheese for the pecorino Romano if desired.

Serves 8

Spaghetti alla Carbonara II

Spaghetti alla Carbonara II

This is an Italian-American version of Traditional Spaghetti alla Carbonara.

In a large pot of boiling salted water, cook spaghetti pasta al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile, in a large skillet or Dutch oven, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add ½ cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).

Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Serves 8

[Valid XHTML 1.0!] [Valid CSS!]