Spaghetti Alla Carbonara
Photo by Alejandro Aznar on Pexels.com
Is it World Carbonara Day again so soon?!? It seems just like yesterday when we were celebrating, perhaps, the most unctuous of Roman pastas...Or maybe it was just yesterday when we were talking about and/or eating Carbonara. In fact, I was just talking about Carbonara yesterday with a friend who swears that the fine-dining Italian restaurant in New York City where she, an Italian, had lunch served her Carbonara with cream. She was sad; I was stunned. I mean, how could any respectable restaurant in New York City serve Carbonara with cream?
The beauty of Carbonara is the creaminess that comes from blending spaghetti clung with pasta water into a bowl of eggs and Pecorino, creating a consistency that is the kind of heavenly creamy that cream itself can only aspire.
OK, I'm not one to go bonkers over pasta violations, nor am I going to call the Carbonara Carabinieri (they exist!) on this so-called upscale establishment in Manhattan, but I do want to point out - especially on World Carbonara Day - that the magic of Carbonara (not to mention the fun) is in the process of creating a sublime creaminess from cheese and eggs and starchy water. Watch below how much fun Cara Di Falco and I have making Spaghetti Carbonara on her Emmy-nominated cooking show Cara's Cucina. Try this at home and save the cream for your coffee.
Andrew's Carbonara Recipe
4
servings30
minutes40
minutesRecipe Video
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