Spaghetti alla Carbonara

By Bob Lipinski

This pasta dish is a specialty of Rome. Although there are many stories as to the origin of this dish, the first mention in writing was after World War II.

Ingredients:

• 1 pound spaghetti, cooked al dente
• 1 tablespoon vegetable oil
• ½ pound guanciale (the cheeks of a pig), cut into ½-inch pieces (pancetta or bacon may be substituted)
• 3 large eggs (yolks and white), beaten
• ½ teaspoon crushed hot red pepper
• ½ teaspoon black pepper
• ⅔ to ¾ cup cooking water
• ½ cup pecorino cheese grated
• 1 tablespoon fresh parsley, chopped coarse for garnish
• Extra-virgin olive oil for drizzling on the pasta

Directions:

In a large frying pan, heat the vegetable oil, then cook the guanciale over low to medium heat until it changes color (do not allow to burn). Drain, remove guanciale, and keep warm. Beat the eggs in a small bowl and add red and black pepper.

When the spaghetti is cooked al dente, drain, then add some cooking water to the beaten eggs, while quickly tossing. Add to the pasta, then put cheese in a small bowl and add the remaining cooking water and quickly mix and add to the spaghetti. Toss the spaghetti, then add the guanciale and toss again. Garnish with parsley and serve.

Bob’s Wine Recommendation:

Whites: Frascati (Italy), Pecorino (Italy), Verdicchio (Italy)

Reds: Barbera (Italy), Chianti (Italy), Gamay (France)

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR bkjm@hotmail.com