This dish is a deli egg, beef and cheese on a roll that has been pasted, fancified, fetishized and made into an Italian tradition which, like many inviolate Italian traditions, is actually much less ancient than the Mayflower. . Because America may have contributed to its creation, carbonara is the A piece in the comings and goings between Italy and the United States in terms of food.
- 3 eggs
- 1 pound spaghetti
- 2 cloves garlic minced
- freshly ground black pepper
- 1 cup parmesan cheese shredded
- 6 slices pancetta or beef, chopped
- Whisk eggs, parmesan cheese and black pepper in a bowl. Set aside.
- Cook pancetta over medium heat until crisp. Remove from pan and add garlic. Cook 1 minute.
- Cook pasta in salted water until al dente. Drain reserving 1 cup of pasta water.
- Place hot pasta in pan with pancetta/garlic and toss to coat. Quickly remove from heat and add egg mixture.
- Using tongs, mix well adding pasta water if needed. Stir in pancetta/bacon and add parsley/parmesan for garnish. Enjoy your dinner!