His best pasta Carbonara recipe had a bit of heat to it. He added red chili flakes which made it so much better. I remember as a kid, I wanted to cut my pasta, and he taught me how to twist it perfectly in my fork so as not to make each forkful too big for my mouth.
What Is Carbonara?
Carbonara is a pasta dish from Rome, Italy, made with bacon, guanciale or pancetta (cured pork), grated cheese such as Pecorino Romano, Parmigiano Reggiano, Grana Padano, or any hard Italian cheese. Beaten uncooked eggs are mixed with the grated cheese and added to the still boiling pasta. They cook and form a creamy sauce as you combine the eggs and cheese with the hot pasta. The dish is finished with freshly chopped parsley.
How To Make Spaghetti Carbonara?
In a large skillet over medium-high heat, cook the bacon until crispy and brown. Set aside on a plate lined with a paper towel to absorb excess fat and chop. Do not discard the fat left in the skillet. In a small bowl, mix the beaten eggs with the Parmesan cheese and the cayenne pepper. Cook the pasta in a large pot with boiling water and 2 tablespoons of sea salt, according to package instructions, or until al dente (with a bit of a bite still to it). Reserve one cup of the cooking water before draining the pasta. Sautee the minced garlic in the reserved bacon fat for about a minute. Add the drained hot pasta to the skillet and toss to combine. Remove the skillet from the heat, mix in the egg/cheese mixture, and enough pasta cooking water to form a very light “sauce” (1/2 cup approximately). Serve while hot.
Cooking Tips
Do not forget to save some of the pasta water. Add a tablespoon to the pasta after adding the egg/cheese mixture until it forms a creamy sauce. Do not overcook the bacon. It needs to be crispy but not burnt. Keep an eye on it because it can burn quickly. Remember to take the skillet off the heat before adding the egg/cheese mixture. You need the eggs to stick to the pasta and cook, but not curdle.
