I think I'll try the carbonara

There are many things/skills I have learned on this culinary adventure that I know my father would be extremely proud of me for.  As mentioned before, one of these is my ability to whip up a delicious homemade mayo; secondly, my ability to whip up spaghetti carbonara without a recipe.  

With only 5 ingredients you can create one of the best pasta dishes in the world (as far as I'm concerned).  Spaghetti, eggs, Parmesan cheese, pancetta and black pepper combine to form a rich, creamy wonderful experience. 

The name is derived from carbonaro, the Italian word for charcoal burner, and was supposedly created to give the Italian charcoal workers a hearty meal.   Typical of the Lazio region (Rome), it is traditionally made with guanciale (pork jowls). You can easily substitute pancetta and, in a pinch, you can use bacon. But as mentioned in a previous blog, please embrace pancetta – you won’t be disappointed.  

Chop 3-4 thick slices of pancetta into cubes or matchsticks and cook in a large saucepan until crispy (or desired crunchiness).  Remove from pan with slotted spoon.   Meanwhile, boil one large pot of salted water and cook 1 lb spaghetti (or linguini, bucatini, etc) until al dente.   Whisk together 3-4 whole eggs and about a cup of grated Parmesan cheese.  When pasta is done, remove from pot to saucepan and, off heat, stir in the egg/cheese mixture, stirring vigorously to cook the eggs, but not scramble them.  Toss together with cooked pancetta and some freshly grated black pepper.  I’ve also added pea tendrils to the pasta for a brighter flavor.  

Ecco.

Go ahead.  Impress your friends.  They’ll love it.

Trust me.