Carbonara means “in the manner of coal miners,” I am not sure of the actual origin of Pasta Carbonara. Food is sometimes named based on its’ appearance. It is possible that the name originated from the flecks of black pepper that appear to look like coal dust against the pasta, creamy eggs and cheese. I have heard others say that it may be that it was originally served in a Roman restaurant called Carbonara. Nevertheless, it is a tasty, quick and easy dish to prepare.
Ingredients you need to make Nonno’s Quick and Easy Pasta Carbonara (allow 20 to 30 minutes to prepare)
- ¼ cup of virgin olive oil + 1 teaspoon
- ½ pound pancetta or thick bacon, diced, into ½” cubes
- 3 to 4 garlic cloves, finely minced
- 2 whole eggs (beaten)
- 1 cup grated Parmesan cheese
- 1 pound spaghetti pasta or fettuccine
- Two pinches of salt and a pinch of black pepper
- A pinch of parsley
- (Optional) 1/4 cup of white wine, like a good Pinot Grigio
How to make Nonno’s Quick and Easy Pasta Carbonara like Nonno does it:
- In a large 12” or bigger skillet (you need room for 1 lb. of pasta), pour the ¼ cup of virgin olive oil.
- Heat on medium heat and add finely minced garlic and the ½ lb. of diced pancetta (or bacon).
- Cook until the pancetta (or bacon) is very slightly brown (crisp).
- Add white wine if you so desire and simmer for another two minutes. Then turn off the burner.
- In a large pot of boiling water, add pasta, a pinch of salt and add a teaspoon of virgin olive oil and cook your choice of pasta until it is al dente.
- Drain the pasta completely.
- Turn burner heat back to medium (bacon or pancetta skillet) and slowly add cooked pasta.
- Add olive oil if the pasta is sticking or appears to be dry.
- Toss the pasta in the skillet with tongs or large fork to evenly cover and coat, slowly adding the two beaten eggs and continue to cook, tossing constantly until the eggs appear set.
- Add beaten eggs
- Add 1/2 cup of Parmesan cheese and continue to toss.
- Add the pinch of salt, pepper, and parsley
Dish out and serve and make sure that you have extra Parmesan cheese, wine glasses and of course, the rest of the Pinot Grigio on the table to drink. Enjoy!
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