My blog has moved!

You will be automatically redirected to the new address. If that does not occur, visit
http://www.rundpinne.com
and update your bookmarks.

10 December 2009

Spaghetti alla Carbonara by Mary Ann Esposito: Guest Author

Spaghetti alla Carbonara
Coal Miners'-Style Spaghetti

by Mary Ann Esposito,
Author of Ciao Italia Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen



Just about everyone I know has a recipe for spaghetti alla carbonara. This simple but heavenly dish is said to get its name from the coal miners who could make it easily with readily available ingredients: eggs, cheese, and guanciale, cured and salted pig's jowl and cheeks. A likely story, but the fact is that this dish is easy to make, superb when made correctly, and a completely balanced meal. The eggs should be of the highest quality and at room temperature so they will mix well with the spaghetti. The cheese should be none other than the true Parmigiano-Reggiano, or pecorino Romano. Today, the more readily available pancetta is used in place of guanciale. And a pepper mill is absolutely essential for the right grind of black pepper.

* 1 tablespoon extra-virgin olive oil
* 4 ounce chunk pancetta, diced
Fine sea salt
* ½ pound spaghetti
* 3 large eggs, at room temperature and lightly beaten
* ¾ cup grated Parmigiano-Reggiano cheese
Coarsely ground black pepper

Heat the olive oil in a small sauté pan, stir in the pancetta, and cook until crispy. Set aside the pancetta, still in the pan, and keep it warm.

Cook the spaghetti in 4 quarts of rapidly boiling salted water. Al dente means still firm to the bite but no uncooked flour is visible in the center when a strand of the spaghetti is broken in half.

Drain the spaghetti, reserving 2 tablespoons of the water. Immediately return the spaghetti to the pot and, keeping the heat very low, rapidly stir in the eggs, reserved water, and half the cheese. Toss to combine. Add the reserved pancetta and any pan drippings. Stir well. Add a generous grinding of coarse black pepper. Transfer the pasta to a platter and sprinkle it with the remaining cheese. Serve immediately.

Serves 4

The above is an excerpt from the book Ciao Italia Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen by Mary Ann Esposito. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.

Copyright © 2009 Mary Ann Esposito, author of Ciao Italia Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen

Author Bio

Mary Ann Esposito, author of Ciao Italia Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen, is the creator and host of the long-running PBS series Ciao Italia, celebrating its 20th anniversary in 2010. She is the author of eleven successful cookbooks, including Ciao Italia Slow and Easy and Ciao Italia Pronto! She lives in Durham, New Hampshire.

For more information, please visit.

My gratitude to FSB Associates for providing me and my readers with this wonderful piece written by Mary Ann Esposito.

My review of the cookbook can be found here.

Photobucket

2 comments:

•´.¸¸.•¨¯`♥.Erin.♥´¯¨•.¸¸.´• said...

This looks and sounds absolutely delicious! Right up my alley.

Holly Ann said...

i am so hungry and this looks soooo good... can you make me some and send it to me?