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PASTA ALLA CARBONARA
I love Pasta alla Carbonara. I use the generic "pasta"
because so many pasta shapes are useful in Carbonara (though, admittedly,
the traditional spaghetti is one of the best shapes to use!). Also,
I frequently use the abbreviated name, Carbonara, as the name of
this dish; please don't let my vernacular confuse you.
Originally from Rome, Spaghetti alla Carbonara is prepared differently
in every kitchen. No single recipe stands out from the rest as the
"ur" Carbonara. In fact, for years, I relied on a version
by James Beard that brought me much happiness and joy. However,
I went on to try other people's versions, and to create my own.
I identified lots of variables: smoked or unsmoked bacon? Garlic?
Onions? For me, the most annoying variable was how dry some versions
were. I assure you that the abundance of ingredients in my version
below, and in the accompanying variations, will ensure that this
Pasta Alla Carbonara will not be dry.
You will note that I have included wine, vinegar or citrus juice
as an optional ingredient in the basic recipe. These are non-traditional
ingredients, but they are important for overall flavor balance.
I consider them optional because I usually serve Carbonara with
just a simple side salad with a vinaigrette, and that balances the
overall flavor profile.
Per serving of ¼ lb pasta per person:
- 2 oz pancetta, cut into ¼" to ½" pieces
(about ¼ c to 1/3 c)
- 2 T oil
- 2 T wine (preferably white) or 1 T vinegar or citrus (optional)
- 1 egg
- 2 T water
- 20 grinds of black pepper in the egg; 10 additional grinds of black
pepper at the end
- ¼ c grated parmesan or pecorino cheese (extra for sprinkling)
In a medium hot skillet, heat the oil and add the chopped pancetta;
sauté until the fat is rendered and the pancetta is beginning
to crisp. While pancetta is cooking, bring the pasta water to a
boil and cook the pasta. Beat the egg(s), water and black pepper
in a bowl.
When the pancetta has reached the desired stage of doneness, turn
off the heat. Add the wine, vinegar or citrus if using. Drain the
pasta and immediately add it to the pancetta skillet, tossing to
coat the pasta with olive oil, pancetta pieces and rendered fat,
about 15 seconds. When the pasta is coated, pour the egg mixture
over the pasta and immediately start stirring to allow the egg mixture
to coat all of the pasta and to begin cooking from the residual
heat. After about 30 seconds, add the grated cheese and stir to
incorporate evenly throughout the pasta. Serve immediately with
additional ground pepper and grated cheese.
Variations (per serving, as above):
Smokey Carbonara: Substitute any
smoked bacon or pork product for the pancetta.
Carbonara di Parma: Substitute prosciutto
di Parma for the pancetta in the Basic Carbonara recipe, and be
sure to use real Parmigiano Reggiano as the cheese of choice.
Carbonara con la Salsiccia: Based
on a suggestion from James Beard, this Carbonara substitutes Italian
or other bulk pork sausage for the pancetta or prosciutto.
Carbonara di Mare: Substitute any
of your favorite seafood (shrimp, scallops, lobster, fresh fish)
for the pancetta; be certain to NOT overcook the seafood.
Smokey Carbonara di Mare: Use smoked
salmon, smoked mussels, kippers or other smoked seafood.
Anti-Vampire Carbonara: Add one
clove of finely minced garlic (up to 1 t) to the Basic recipe. Alternatively,
add up to 2 T of roasted garlic per serving. Both of these versions
can be made vegetarian by eliminating the pancetta, doubling the
amount of garlic and gently sautéing the garlic in the olive
oil over low heat.
Anti-Social Carbonara: Add ¼
c thinly sliced onion (any type) to any version of Carbonara. Letting
the onions caramelize will allow more social acceptance (and flavor!).
If using onions without other ingredients, double the amount of
onions per serving.
Carbonara con le Verdure: Add ¼
c (or more, to taste) of any vegetable to any version of Carbonara.
I like asparagus, broccoli, beans, spinach, arugula, any other greens,
roasted red peppers, peas, even cubes of roasted squash. Sauté
the vegetables until tender in the olive oil before adding the hot
pasta, egg mixture, and cheese.
Carbonara con i Funghi: Add ¼
c (or more, to taste) of your favorite mushrooms to any version
of Carbonara, or let them star by replacing the meat or fish with
an additional ¼ c of mushrooms. You can use domestic or wild
mushrooms, or both. Using caramelized or roasted mushrooms will
add even more flavor.
Vegetarian Carbonara: As for Carbonara
con le Verdure, any vegetable can be used, but double the amount
to a total of ½ c per serving.
Carbonara con Formaggio: You can
truly personalize any version of Carbonara by using the cheese of
your choice instead of the parmesan or pecorino. Fresh or aged goat
cheeses, bleus, artisanal cheddars, brie, or your personal favorite
will place your unique mark on this variation.
Carbonara with Asparagus and Prosciutto:
This is a beautiful and delicious take-off of the classic appetizer,
Prosciutto-Wrapped Asparagus spears. Just follow the basic recipe
using 2 oz of prosciutto and ¼ c asparagus cut into ½
pieces, and sauté together before adding the hot pasta, egg
mixture and grated parmesan.
Carbonara Arrabbiata: Literally, "Angry Carbonara,"
this adaptation allows us to add some heat and spiciness to the
soothing flavors of any version of Carbonara (beyond the slight
bite of the abundant black pepper). This is done by adding 1 t (and
up to 1T for true heat and spiciness) of red chile flakes to the
hot oil during the sauté stage of the recipe in any of the
above adaptations.
Whether you vary the meat, the vegetables, the seasoning or the
cheese, you will have versions of Carbonara to last you for days,
weeks and months. How many will you try? I hope you'll let me know.
Since this is one of my favorite basic recipes, I really want to
know how much you enjoy it and the abundant adaptations! Contact
me at bret@god-dess.com
or 773.508.9208. Buono appetito!
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