12836 Makes 4 servings Wed Aug 06 07:58:00 -0700 2008 Thu Aug 27 16:09:40 -0700 2009 Italian Licensed http://www.chow.com/recipes/12836 Thu, 27 Aug 2009 23:09:40 GMT The authentic Italian version The authentic Italian version. Supposedly named after coal miners from Abruzzo who would come to Rome to sell their charcoal, spaghetti alla carbonara is surely Italy's most famous pasta dish and one that depends on spicy pancetta for much of its unique identity. Two cardinal sins often committed in the United States (even in Italian restaurants) are the addition of cream and the substitution of smoked bacon. Neither is authentic, and both destroy the concept of the original. As for the raw eggs and fear of salmonella, the hot spaghetti should cook the eggs and kill any possible bacteria, but if you're still squeamish, prepare another pasta dish. (Pasteurized eggs, of course, could be used, but the taste and texture of the dish will assuredly not be the same.)

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In a medium skillet, heat the olive oil over moderate heat, add the pancetta, and fry till lightly browned, about 5 minutes. Keep warm over low heat.

Bring a large kettle of salted water to a rolling boil, add the spaghetti, return to the boil, and cook till al dente, about 10 minutes. Drain off all the water from the kettle, add the eggs, the pancetta with its rendered fat, half of each cheese, and the pepper, and toss with 2 large forks till the eggs are completely incorporated and coat the spaghetti. (The heat of the spaghetti will cook the eggs.) Add the remaining cheeses, toss again till well incorporated, taste for salt and pepper, and serve immediately.

]]> http://www.chow.com James Villas 50 Main 1 tablespoon olive oil

]]> 409 6 ounces pancetta, diced

]]> 301 Salt to taste

]]> 1 pound dried spaghetti

]]> 3 large eggs, beaten

]]> 2 ounces Parmigiano-Reggiano cheese, grated

]]> 2 ounces Pecorino Romano cheese, grated

]]> 305 Freshly ground black pepper to taste

]]> 580 italian 183 pasta 323 bacon 219 pork 13618 main dish