Do you have a favorite dish that you remember from your childhood? I do, mine is Spaghetti alla Carbonara. It is my father's specialty. I always asked for it on my birthday and my dad would always make it for me when I came home for college breaks. Since I rarely go home anymore I decided to learn how to make it myself. I made it for a special dinner when Rob was home for R&R and it turned out fabulous!
I even served it on the fancy dishes we got at our wedding. It was my first time using them, I was saving them for a 'special occasion' but have now decided that every day is a special occasion and that I will use them whenever I feel so inclined!
Here's the recipe:
Spaghetti alla Carbonara
10 oz pancetta (I use more)
1 hot red chili pepper finely chopped or ¼ teaspoon crushed red pepper (I use crushed red pepper and add about double the amount, since I like it with a bit more spice)
1 ¼ pound (600 g) of spaghetti
6 TBS grated pecorino or parmesan cheese (I use parmesan and add an extra TBS or more)
6 egg yolks
Salt and freshly ground pepper
3 TBS freshly grated parmesan cheese
1. combine the pancetta and chili pepper in a skillet and cook over low heat until some of the fat has melted. Increase the heat and cook until the pancetta browns.
2. Bring a large pot of salted water to boil and cook the spaghetti until al dente. Drain, reserving ½ cup water. Transfer to a serving dish.
3. Mix the pecorino (or parmesan) cheese with the reserved spaghetti cooking water. Slowly mix in the egg yolks with a fork, then add a little salt and plenty of pepper. Tip the contents of the skillet over the spaghetti. Add the egg mixture and toss well. Sprinkle with parmesan and serve immediately.
Buon Appetito!
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