My Recipe: How to cook Spaghetti alla Carbonara  

In Italy, spaghetti alla carbonara is considered one of the easiest, least expensive pasta dishes. A typical Italian kitchen has all of these ingredients on hand. In the States, you may have trouble finding the pancetta, but it is well worth the trouble.

Ingredients:
High quality organic spaghetti, a pound for every three or four people.
Organic, free range chicken eggs, one per person
Freshly grated Pecorino Romano cheese
Mediterranean sea salt
Freshly ground black pepper
Cubed pancetta

Steps:
1. Start a pot of boiling water and cook the pasta.
2. Combine the eggs, cheese, salt and pepper in a small bowl and beat with a fork. Add only enough cheese to make it somewhat thick. If it looks like cake batter, you have added too much cheese.
3. Add some olive oil to a small saucepan and cook the pancetta thoroughly.
Keep warm until pasta is done.
4. Add the pasta and pancetta to the bowl and begin stirring gently. The grease from the bacon and the heat from the pasta will cook the eggs enough to prevent disease.

Tips:
Cubed pancetta is literally raw, un-smoked bacon. It can be found in specialty grocery stores or in italian food marts.

The true italian taste will come out only when the freshest possible ingredients are used.

This meal makes a wonderful college student or workout meal as it is cheap, quick, easy, full of protein and filling.

Warning:
This dish does use raw eggs and can cause food poisoning if not prepared correctly.

This dish is quite heavy and filling.


Enjoy the recipe.

Keep posting,

Mickey