I first tried spaghetti alla carbonara at Sofia’s, a quaint little restaurant in little Italy (NYC). It was love at first bite. The flavors were in perfect harmony with one another. The pasta was cooked to perfection and the carbonara sauce was light yet creamy. The salty bits of bacon were like little flavor explosives which detonated in my mouth like shrapnel.
When I returned home that evening, I scurried along to my laptop and began searching for the recipe. I had most of the ingredients in my pantry, so I decided to make the dish the following evening. I soon realized, I underestimated the difficulty of this dish.
My first attempt was disastrous. Although I followed the directions, the eggs, which are essential to the success of this recipe, scrambled. However, I did not give up that first time. I kept making the dish and each time I made it, my technique improved.
I still haven’t come close to re-creating the one I had at Sofia’s. I don’t think I ever will and I’m perfectly okay with that.
Check out my spaghetti alla carbonara recipe below. It’s inspired by one of chef Tyler Florence’s pasta dishes.
Ingredients
1 pound of dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon (cubed or sliced)
4 garlic cloves
2 large eggs
1 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper
1 handful fresh flat-leaf parsley
Directions
Bring a large pot of salted water to a boil and cook the spaghetti for 8 to 10 minutes, or until tender yet firm (al dente). Drain the spaghetti well.
Meanwhile, heat the olive oil in a skillet over medium flame. Add the pancetta and sauté for about 3 minutes or until the fat is rendered. Add the garlic and cook until softened. Transfer the spaghetti into the skillet and toss to coat the strands in the bacon fat.
Beat the eggs and parmesan cheese together in a mixing bowl. Remove the pan from the heat and pour the egg/cheese mixture into the spaghetti, stirring slowly until the eggs thicken into a creamy sauce.
Season the spaghetti with freshly ground black pepper and salt, then serve with a sprinkle of chopped parsley or basil.
Leave a Reply