spaghetti carbonara

spaghetti carbonara : the finished dishCook Like An Italian. Then Eat Like An Italian!

One my most favorite dishes is any meal that includes pasta. I’m a sucker for carbs and savory, so this dish hits the spot. Toss-in eggs, butter, cream, cheese and bacon and I get weak in the knees.

What’s interesting is that as I looked closer at mom’s original recipe clipping (below,) I noticed it was from the March 1976 issue of “Apartment Life” magazine.

A few clicks online and I found a picture of the magazine (below) on eBay that was selling at $12.99 ($12.04 above it’s original cover price of $.95). Since we lived in a house at the time, I thought it was odd that mom subscribed to an apartment themed magazine but then I remembered that when I was a baby, our house at 2927 Trailend suffered from an electrical fire and burned to the ground.

I don’t remember the fiery ordeal since I was still living in a crib, but we Kikers put up a fight… we all survived and my parents moved to the 1965 built El Chaparral apartments while our house was rebuilt. I suppose mom kept the subscription when we moved back home because of the lifestyle content (that and how to make life better, like with a “sausage bolster,” shown below). Hah!

the march 1976 issue of apartment life magazine There on the pic of the original cover I spotted the headline “The Short-Order Gourmet: Quick and classy dinners for a pair or a party.” I was able to confirm the cover’s ’70s-esque couple on another recipe that mom clipped along with the spaghetti carbonara recipe.

Just call me online digital sleuth (a.k.a. cyber stalker). I can usually research and find anything online.

Carbonara hails from Italy around the 1950s, although the exact story about its creation varies widely, according to this wiki post. Regardless, this is a tasty Italian home-cooked dish (the first I can remember), and you’ll love it, too!

Mangia! Mangia! (Italian for let’s eat!)

i. ingredients

½ pound | vermicelli spaghetti
2 | cage free egg yolks
¼ cup | parmesan cheese, grated
2 tablespoons | romano cheese (or more parmesan), grated
to taste | ground black pepper
¼ pound | lean bacon, diced (or ¼ pound prosciutto)
1 tablespoon | soft unsalted falfurrias brand butter (per my Grandmother, “Nanny”)
¼ cup | heavy cream
garnish | romano cheese, grated

ii. what to do

1. Start the spaghetti by bringing water to a boil in a medium-large stock pot. Drop spaghetti into the boiling water and cook according to directions.

2. Lightly beat the eggs, cheesees and pepper. Set aside.

3. In a large frying pan, saute the bacon (or prosciutto) just short of crisp. Pour off all but 1 tablespoon of fat. Keep warm in pan.

4. When the spaghetti is just firm, drain it and ross with bacon in the frying pan or a large serving bowl.

5. Quickly add the butter, cream and the egg and cheese mixture, tossing constantly.

6. Garnish with some of the romano cheese and serve immediately; it’s best enjoyed when it’s very hot (“molto caldo” in Italian).

Serves: Due (2)

Foodie Tip ~

My favorite long cut dried pasta is a traditional Italian spaghetti named “Pastificio Lucio Garofalo.” It’s made in Napoli (Naples) and is crafted 2 feet long and cooks in just 11 minutes. This pasta means business; it’s birthed with an expiration date and comes in a set of two wrapped in a purpled-colored eco-friendly paper, perfect for gift-giving. I found my pasta at my local Dallas Italian Market… Jimmy’s Food Store.

 Serve with a Texas toast side kick… or go totally Italian and whip up a batch of garlic and herb bread from Giada.

I really like a lot of creamy sauce on my pasta, so if you agree, double-up on all ingredients (except the pasta).

spaghetti carbonara recipe ~ that's italian!