Spaghetti Carbonara is one of those iconic dishes that embodies the essence of Italian comfort food. It's not just a meal; it's a symphony of simple ingredients coming together to create something truly magical. For many of us, the allure of Spaghetti Carbonara lies in its simplicity and the quick, straightforward process of making it.
In its most authentic form, Spaghetti Carbonara is traditionally made with guanciale, a type of cured meat from Italy made from pig's cheek. The rich, peppery flavor of guanciale is pivotal in lending this dish its distinctive taste. However, let's face it—not all of us have easy access to such specialized ingredients or, quite frankly, the time to hunt them down. This is where the beauty of adaptation comes into play.
Like many home cooks, I've found that bacon serves as a fantastic substitute. It's a staple in my fridge, and it means I don't have to make any extra trips to the grocery store. The smokiness of the bacon, while different from guanciale, adds a depth of flavor to the dish that is both familiar and immensely satisfying.
Ingredients:
- 500 grams of spaghetti pasta
- 300 grams of bacon diced
- 2 eggs, 1 egg yolk
- 3 cloves of finely chopped garlic
- 3 Tablespoons of freshly grated parmesan cheese
- Salt and pepper for seasoning
- Tablespoon of olive oil or butter
Method:
- In a bowl add two eggs and one egg yolk, add 2 tablespoons of parmesan cheese, sprinkle a dash salt and peeper. Whisk ingredients together and leave to the side.
- Heat up your fry pan to medium heat, before adding olive oil or butter. Add diced bacon. Allow bacon to crisp before adding diced garlic.
- In a saucepan boil 2.5 litres of water add a teaspoon of salt. Once water has boiled add spaghetti and stir. Taste the pasta at least a minute prior to packet instructions and look to see if past has a white little bit at its centre. Once pasta is al dente add the pasta to the bacon and add a little water from the from the pasta.
- Serve pasta with a teaspoon or two of freshly grated parmesan and enjoy.