Pasta Carbonara: A Photo Essay

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.

how to make carbonara

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.

how to make carbonara

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.

how to make carbonara

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

how to make carbonara

Post-carbonara tip: nap.

10 thoughts on “Pasta Carbonara: A Photo Essay

  1. 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

    • 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.

  2. The eggs wrapped in newspaper? Brilliant! I never thought of that before. Those clever and charming Italians!
    I love little details like this.

  3. 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.

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