It’s no secret that I love Pasta. I was raised on it and I have cooked it all of my adult life. I make my own pasta and I’ve made it for restaurants I worked in. So, no surprise here – Pasta is my favorite food in almost any form and preparation.

I posted this picture on FaceBook a while ago and the requests for the recipe have been tremendous. I love this recipe.

Many Carbonara recipes you read use pancetta instead of bacon. I use bacon because I love the smokey flavor. You will notice I do not add any salt to the sauce. The reason being is that there is enough salt in the bacon, prosciutto and Parmesan cheese for the whole dish. Plus I cook my pasta in salted water. (NEVER RINSE YOUR PASTA>)

The whole story of the origin of this dish and its place in cucina romana is vague. The origin of carbonara is much discussed, yet no one really knows. There are several competing theories, but all are anecdotal.

This is my favorite version since my parents’ families are from the Abruzzo region:  Although thought of as a typical Roman dish, the name is said to come from a dish made in the Apennine Mountains of the Abruzzo by woodcutters who made charcoal for fuel. They would cook the dish over a hardwood charcoal fire and use penne rather than spaghetti because it is easier to toss with the eggs and cheese.

Serves 4 As An Entrée, 8 As A First Course

8          Ounces Thick Sliced Smoked Bacon Cut Into Julienne Strips Crosswise

1          Cup Thinly Sliced Red Onion

½         Cup White Wine (Chardonnay, Pinot Grigio, Chablis)

1          Cup Crème Fraiche or Heavy Cream

1          Cup Parmesan Cheese, Finely Grated

6          Ounces Prosciutto, Thinly Sliced and Cut Into Julienne Strips Crosswise

1          Cup Fresh or Frozen Sweet Peas (Thawed if frozen)

1          Large Egg, Lightly Beaten

½         Teaspoon Fresh Coarse Ground Black Pepper

1          Pound Pasta, Cooked Al Dente (Homemade Pasta or Dried Pasta)

1          Cup Reserved Pasta Water

Have your pot of salted boiling water ready to cook the pasta. While you are waiting for the water to boil begin the recipe.

In a large sauté pan sauté the bacon until most of the fat is rendered. Add the red onion and sauté until onion begins to turn translucent. Deglaze the pan with the white wine and reduce by half. Add the crème fraiche or heavy cream and cook until slightly thickened, approximately 3 minutes. Add the Parmesan cheese and cook until completely incorporated. Add the prosciutto and peas and cook until just heated through. Add the egg and quickly stir to incorporate the egg. Don’t let it scramble. Add the freshly ground black pepper.

Add the pasta hot out of the water and toss to combine with the sauce. If it seems a little too thick for your liking add a bit of the reserved pasta water. You want this to be creamy but not thin and runny.

Serve immediately.

Hint and Tips: You want the pasta to be hot and right out of the boiling water when you toss it in the sauce. I suggest that you make the sauce up to the point of adding the lightly beaten egg. Move the sauce off of the heat. Cook your pasta and before draining take out about a cup of the pasta water and set aside. Just before you add the pasta to the sauce incorporate the egg into the sauce. The hot pasta will cook the egg.

You can use whatever shape pasta you like. I love Spaghetti or Fettuccini for this recipe.

Buono Appetito

camille@camillecooksforyou.com