Pasta Carbonara: A Photo Essay

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Pasta Carbonara: A Photo Essay

January 25, 2011 by Christine

I spent the weekend with some friends, eating and walking and chatting, and it was delightful. For Sunday lunch we had carbonara, a pasta dish of bacon and eggs that I have determined is the “breakfast of champions.” After the jump, here’s how it all went down:

First, we used eggs from Vincenzo’s mother’s friend’s chicken. They are seen here each wrapped in newspaper, because chickens hatch only eggs, not egg cartons.

The key, I learned, is to whip those eggs like they owe you money, and get them nice and frothy, as shown here. Laura the dog approves. Or she may be smelling the pancetta frying up in the pan.

When the pasta is not quite al dente, drain it and pour it into the pan with the pancetta. Then add the egg and mix it all up.

Hello my preciousssssss! You’re going in my tummy!

Post-carbonara tip: nap.

Posted in Solid Advice | 10 Comments

10 Responses

on January 25, 2011 at 14:03 | Reply Bill Rupy

Mmm! Gotta love Carb’. And I vote ‘it’s the bacon’ for Laura’s interest – nothing makes a dog sit up at attention like bacon, and that sure looks like a case of ‘bacon anticipation’ to me!

BTW, peas – an acceptable variation, or sacrilege? Or does it depend whom you ask? And also, do you sometimes add any grated cheese – grana, parm, rom? So many calories, so many questions!

Thanks!
Bill
- on January 26, 2011 at 15:30 | Reply Christine
  
  Some people do use peas, but I personally would scoff at it. Then pick them out. THEN EAT IT ALL.
  
  Re proper carbonara, it really should be pecorino romano. ACCEPT NO SUBSTITUTES.
on January 26, 2011 at 00:23 | Reply Jet

Oh. My.
on January 26, 2011 at 00:24 | Reply Jet

Well, I certainly don’t like the angry face attached to my previous comment!

I’m smiling as I think about Roma!

J
on January 27, 2011 at 14:42 | Reply Matteo

The eggs wrapped in newspaper? Brilliant! I never thought of that before. Those clever and charming Italians!
I love little details like this.
on January 28, 2011 at 20:35 | Reply Janice Pearson

Breakfast of champions, indeed.

Any chance you’ll be making this upon your next return to NJ?
on January 29, 2011 at 18:17 | Reply Howie

I don’t even like eggs and that looks like the best thing ever (except any meal in Procida).
on February 7, 2011 at 13:06 | Reply Haley

Back home eggs were always breakfast material. I’m loving how Italians keep putting it in the most surprising places though.

By the way, just finished reading your book. Must. Live. In Rome. NOW.
on February 18, 2011 at 20:09 | Reply dina

Yumm!!! i love those eggs wrapped in paper, i bet they tasted great too?
on February 26, 2011 at 03:28 | Reply Ramki

Hi Christine,

Love this simple recipe.

Here are hundreds more simple pastas you might want to try, from One Page Cookbooks

http://ramkicooks.blogspot.com/2010/11/pasta-cheatsheet.html

http://ramkicooks.blogspot.com/2009/06/1001-stuffed-pasta-recipes.html