The first time I had this wonderful pasta dish was in Rome. It was the hottest part of August in Italy, and I had just stepped off a plane from Canada to meet my husband after 4 months of being apart. The very first meal we shared was a plate of piping hot Spaghetti Carbonara – which is why it will always have a special place in my heart. That, and it was so delicious that we had to try it in different restaurants in Rome. Smoky pancetta and buttery noodles in a light cheesy and subtly eggy sauce – that’s a proper Spaghetti Carbonara.
After being reunited in North America, we just couldn’t find a place that made it they way we had it in Italy. Everything was either too sticky, too salty, too cheesy, too heavy or too mushy. So, to preserve our memories of that dish, we swore off ordering it for a long time. That is, until I finally attempted this recipe a few nights ago. I’m fairly certain this is not the truly Italian way of making this dish (and I am open to suggestion), but the tastes and texture bring me back to a hot summer’s night in Rome. Enjoy!
- About 500 grams of spaghetti, cooked until al dente
- 1 teaspoon olive oil, for frying
- 1 cup pancetta, cubed
- 3 eggs
- 100 grams fresh Parmesan, grated
- 4 large cloves of garlic
- 2 tablespoons butter, melted
- freshly ground pepper and salt, to taste
Heat the olive oil over medium high. Fry the pancetta cubes for 3 minutes. Add the garlic and fry for another 2 minutes. Add the butter. Let it continue frying until the butter smells slightly nutty and turns golden brown – about 3-5 minutes. The pancetta should also be crisp and golden.