Carbonara Pasta

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           Your Bite of Italy

Carbonara

       Pasta dish

Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, chicken or beef , and pepper. The recipe is not fixed, with any sort of hard cheese and any kind of pasta being acceptable. Cooks often use beff beacon or chicken.

This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. we use only beef or chicken ,cream, eggs, Parmesan cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I born.

" Buon appetito."

Ingredients

2 teaspoons olive oil

1 pound beef beacon or chicken diced

1 (16 ounce) package spaghetti

1 egg

2 tablespoons grated Parmesan cheese, 

Salt and black pepper to taste

Directions

• Prep
  10 m
• Cook
  10 m
• Ready In
  20 m

1. Heat olive oil in a large skillet over medium heat; add chicken or beef beacon . Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
2. Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
3. Whisk eggs and cream, 1 tablespoons parmesan cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in beef or chicken . Top with remaining 1 tablespoons Parmesan cheese and more ground black pepper.

Footnotes

• Use Italian pasta for best results. 
• Substitute pecorino Romano  for the Parmesan cheese  if desired.