Spaghetti Carbonara

There are times when you want something special but don’t have the time to commit to a long preparation. During the holiday season, quick and delicious is what is needed and what could be better than Spaghetti Carbonara.  I enjoyed this dish prepared by former news producer, Bill Arp, last August.  I asked him to share his recipe which he gladly did stressing that it was just the standard version, nothing fancy, just simple and delicious.  I added the garlic and grated lemon rind as I’ve never met a recipe I didn’t want to futz with just bit. And I add lemon rind to just about every dish I make!

 Ingredients:

 4 ounces of pancetta (or thick bacon)

2 plump cloves of garlic

1 Tablespoon olive oil

3 large eggs (at room temperature)

¾ cup finely grated Parmesan and/or Pecorino cheese

1 pound good quality spaghetti  

1 Tablespoon grated lemon rind

Sea salt and freshly ground black pepper

 Cooking instructions:

1.        Put a large pot of lightly salted water (1 Tablespoon salt) over a high heat and bring to a boil.

2.       Cut the pancetta (or bacon) in ¼ inch pieces and set aside. Smash garlic cloves with the back of a knife.  Pour the olive oil in either a large skillet (big enough to hold all the pasta once cooked) or a large Dutch oven. Place over medium heat and cook pancetta and garlic for approximately 5-7 minutes or until pancetta is golden around the edges.  Turn off heat. As the garlic has imparted its flavor, remove with slotted spoon and toss.

3.       Beat the eggs in a medium bowl and season with salt and pepper. Add in cheese(s), mix thoroughly, keeping a handful for sprinkling later and set aside.

4.       Fill a serving bowl with hot water and set aside.

5.       Cook pasta until al dente, stirring frequently, for 8-10 minutes.  Right before pasta is done, empty and dry the serving bowl.  Reserve at least one cup of the pasta cooking liquid. Drain pasta and add to either the skillet or Dutch oven with the pancetta. Toss carefully, then add egg and cheese mixture and lemon rind using either tongs or a long fork making sure to lift up spaghetti pasta so it mixes thoroughly with egg mixture until everything is coated.  Add pasta water a little at a time to desired creaminess.

6.       Serve immediately garnish with a springling of grated cheese and generous grinding of black pepper.

Serves: 4

Wine recommendations:  For white: Gavi, Frascati, or Pinot Bianco. For red: Bardolino, Chianti Classico, or Montepulciano d’Abruzzo.