Spaghetti carbonara is essentially spaghetti with eggs and bacon, it is very simple to make and delightful to eat. Sometimes I add a bit of cream to give it a more silky texture. Served overlooking a gorgeous Tuscan sunset even better!
While staying in Rhadda, overlooking the famous Volpaia valley, I added some fresh herbed goat cheese to this dish.
Glorious & abundant produce of the season, great wine, sensational countryside.. Tuscany will captivate it's many visitors every visit.
1 lb spaghetti
5 oz pancetta, (or bacon) diced small
2 garlic cloves, mashed & diced fine
3 TBLS grated Parmesan cheese
4-5 TBLS extra virgin olive oil
1 tsp oregano
hot pepper flakes to taste
sea salt & ground pepper
goat cheese (opt)
Bring water to a vigorous boil Add a drizzle of olive oil and a bit of salt to the water.
While you're waiting for the water to heat, pour olive oil in a frying pan and add the pancetta (bacon), diced into small pieces along with the garlic. Fry to the point of being well cooked, but not crunchy. About three to four minutes should do it. It should still be soft and pliable.
While you're waiting for the bacon to cook, beat the two eggs, in a medium bowl. Add oregano, hot pepper flakes, salt & pepper.
The beaten egg will cook with the heat of the pasta and fried pancetta.
Cook the spaghetti to al dente. A few minutes should do nicely. Drain the pasta and add it immediately into the beaten eggs and mix well. If you time it right, the heat from the pasta will cook the egg. Mix very well.
Toss again.. sprinkle with fresh parsley and serve with crusty bread & a nice Chianti. Enjoy!