Spaghetti Alla Carbonara

Grandpa Becker's Spaghetti Alla Carbonara is a flavorful, authentic delight.

When Ali Siverly asked us to dinner tonight for her grandfather’s Spaghetti Alla Carbonara, I couldn’t wait. There is nothing I like more than an authentic recipe, a good glass of wine, and a nostalgic story. Tonight, as we dined on exceptional fare, Ali told us about her fond memories of her grandfather preparing this dish when the family was together. Ali’s grandpa Becker lived in Chicago, Illinois but would travel to Houston a few times each year to see his family. Whenever he visited, Ali recalled, he would always make his signature Spaghetti Alla Carbonara.
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I loved this dish! It was authentic and full of flavor. Delicious! Ali followed the recipe except she did not add garlic or parsley because she said her grandfather stopped using those ingredients in her youth.

From start to finish, this recipe will take you about 30 minutes.

Any recipe that calls for a pound of pork has got to be good.

Ingredients
1/2 lb. pancetta or bacon (cut into 1/4 inch strips)
4 cloves garlic peeled and slightly crushed (optional)
1 tbsp olive oil
1 tbsp butter
1/4 cup dry white wine
3 eggs
5 tbsp grated Romano cheese
1/2-3/4 cup grated Parmesan cheese
Fresh ground paper to taste
2 tbsp finely chopped parsley (optional)
1 lb. spaghetti noodles

Tossing in the cheese, egg, and pepper mixture

Directions
Prepare spaghetti according to package instructions. Add salt to the water.
Put oil, butter, and garlic in a small pan.
Brown garlic until it is a deep golden color, then remove and discard the garlic.
Add pancetta to the pan and fry on medium high heat until the edges are slightly crisp. (If you are using bacon, fry bacon in a small pan, and when 2 tbsp. of fat are released, remove bacon and add to butter mixture to complete frying.)
Add wine, and when wine has completely boiled away, turn off heat.
Break open eggs into a large bowl that you will use later to serve the spaghetti.
Beat eggs slightly.
Add cheeses, pepper, and parsley.
Drain spaghetti in colander, shake away moisture, and add it to the bowl containing the egg, cheese, and parsley mixture.

Dinner is served!

Toss rapidly and thoroughly until well coated.
Pour contents of pancetta/bacon pan over it.
Toss again and serve immediately.

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One Response to Spaghetti Alla Carbonara

  1. Ali says:

    Thank you Heather for posting about one of my favorite childhood meals! I haven’t made this a lot but I have eaten it a lot. My family makes it more than I do but I love eating it! I am so happy that I got to make it again and share it with you and everyone!

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