Anna Sultana’s Spaghetti alla Carbonara

Ah… June… summer.

Time to stay cool by cooking a few easy quick meals.

And, if they include spaghetti, so much the better.

Spaghetti alla Carbonara is not a Maltese recipe.

Nope, it’s a popular Italian recipe, created in the mid twentieth century.

Popular enough for us Maltese to hear about it.

And make a few of our own improvements.

Spaghetti alla Carbonara means "coal miner's spaghetti".

Another spaghetti dish with an interesting translation is Spaghetti Puttanesca.

Perfect for when gal pals gather.

Gotta love spaghetti recipes.

Something for everybody.

Hints:

If you’d prefer - or have on hand - a different pasta, such as vermicelli, no problem.

For a little variety you can add a cup or two of cooked peas, broccoli, mushrooms, or a mixture or other vegetables when you are reheating the pasta before serving.

                        Spaghetti alla Carbonara

Serves 4

In a large pot place

2 Tablespoons Extra Virgin olive oil

Heat the oil and fry

4 ounces bacon, chopped (or guanciale or pancetta) 

Place in a large bowl

3 large eggs

1 teaspoon salt

1/2 teaspoon pepper

1 ounce grated Pecorino Romano

Beat well together.

Scrape the fried bacon and oil into the egg mixture.

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound spaghetti  

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta well.

Add it to the large bowl containing the beaten eggs.

Toss the pasta immediately and very quickly.

Pour the pasta back into the large pot.

Cook, stirring constantly, for a minute or two to cook the eggs.

Place the pasta on a large platter.

Garnish with

3 ounces grated Pecorino Romano

fresh pepper

Serve hot.