True Taste of Italy

Pasta Carbonara (Pasta with Egg and Bacon) is a very popular, tasty and easy-to-prepare Roman dish.  The origin of this traditional recipe is uncertain, but there are plenty of stories that attempt to explain its history.  Alla carbonara means “in the manner of the charcoal men.”  It is believed that either this dish was originally made for charcoal makers or made over a charcoal grill.  Some other stories suggest that this dish was made for the carbonari who were members of  a secret Italian society.  No matter what the true story is, the union of eggs, bacon, and pasta is pure genius.

Ingredients for Pasta Carbonara:

• 1 tablespoon rick salt
• 1 (16 ounce) box penne or rigatoni pasta
• 8-10 slices bacon, cut into small pieces
• 3 eggs
• 1/3 cup heavy whipping cream
• 1/4 cup grated parmigiano cheese

Directions for Pasta Carbonara:

• Fill large pot with water and rock salt.  Bring water to boil and cook pasta according to package directions.
• Brown back pieces over medium heat in skillet until thoroughly cooked.  Drain excess fat and set aside.
• In medium bowl, whisk eggs, salt and pepper to taste.
• Drain pasta and return to pot.  Place pot over low heat.  Add egg mixture and mix well with large wooden spoon until eggs appear cooked.  Add backon, whipping cream and parmigiano cheese and continue to stir until they  mix.  Serve hot.

This Pasta Carbonara recipe serves 4 to 6.

Tip:  Be sure to only cook pasta until it is al dente because it will continue to cook a little bit longer with the carbonara sauce.