Chef Shelley Pogue's Pasta Carbonara: Savor the Authentic Flavors of Italy

Ingredients

• 1 lb of bacon (for the American version)
• 1/4-1/2 lb of pancetta or prosciutto (for the traditional Italian version)
• 1 lb of linguine
• 2-3 eggs
• 1/4-1/3 cup of fresh Italian parsley
• Grated Parmesan cheese
• Salt and freshly ground pepper to taste

Instructions

Step 1: Prepare the Pork

1. Cut your pork into lardon strips (about 1/4" wide).
2. Sauté the pork until it is crisp but not overdone.
3. Remove the pork with a slotted spoon, pat dry, and set aside.

Step 2: Cook the Pasta

1. Boil water in a large pot and add salt.
2. Add the linguine and cook until al dente, following the package instructions.
3. Drain the pasta but do not rinse it.

Step 3: Prepare the Egg Mixture

1. In a separate pot, bring water to a simmer.
2. Add the eggs for 20-30 seconds to kill any bacteria.
3. Remove the eggs, rinse them, and break them into a mixing bowl.
4. Beat the eggs thoroughly.

Step 4: Combine Ingredients

1. Add the hot, drained pasta to the bowl with the beaten eggs.
2. Toss the pasta to coat it with the egg mixture. The heat from the pasta will cook the eggs.
3. Add the cooked pork, parsley, and grated Parmesan cheese.
4. Toss everything together gently.

Step 5: Serve

1. Plate the pasta and garnish with additional Parmesan cheese and parsley if desired.
2. Pair with a glass of wine and some fresh bread for a complete meal.

Tips for Perfect Pasta Carbonara

• Egg Safety: Ensure the eggs are fresh and handle them carefully to avoid any risk of salmonella.
• Pasta Texture: Aim for al dente pasta to maintain the dish's authentic texture.
• Cheese Quality: Use high-quality Parmesan cheese for the best flavor.

Interesting Facts and Stats

• Carbonara Origins: The origins of Pasta Carbonara are somewhat mysterious, but it is believed to have been created in the mid-20th century in Rome. Some theories suggest it was a dish made by Italian charcoal workers, hence the name "carbonara" (source: BBC).
• Egg Consumption: Italy ranks among the top countries in Europe for egg consumption, with an average Italian consuming about 215 eggs per year (source: Statista).
• Pasta Popularity: According to the International Pasta Organization, Italy is the largest consumer of pasta globally, with an average Italian eating about 23.5 kg of pasta annually (source: International Pasta Organization).

Conclusion

Pasta Carbonara is a timeless Italian dish that brings together simple ingredients to create a rich and satisfying meal. Whether you choose to use traditional pancetta or opt for American bacon, the key is in the preparation and quality of ingredients. Enjoy this classic dish with friends and family, and savor a little taste of Italy in every bite.

Chef Shelley Pogue, a Cum Laude graduate of Le Cordon Bleu and a research and development chef for Vertical Sales and Marketing in San Ramon, CA, brings you this delightful recipe. Buon appetito!

Article Source: EzineArticles