By Sue Lau | Palatable Pastime
Spaghetti Carbonara is my recipe of the day with the blogging group Sunday Funday. We get together once a week and a weekly host chooses the topic. My week is the third week (this week). Sometimes other group members will guest host during my week, but this week it’s my choice.
I asked the members to post a Roman or Italian recipe to honor the namesake of August (Augustus Caesar). I don’t know much about him but I do like Italian food.
Another big Roman in these parts is Lucius Quinctius (or Quintius) Cincinnatus, the guy who my home city of Cincinnati is named after. In case you ever wondered.
I imagine both men had many urban legends attached to their legacy, so no need to really explore those. What is worthy of exploring is the food.
Spaghetti Carbonara is a very Roman dish, but obviously. Rome as in modern Rome. Since this probably wasn’t something centurions ate. However, it is interesting that it is the Etruscans back in that time period who were actually making pasta. And not waiting for Marco Polo (as even more urban legends go).
Carbonara is simple, with pancetta, guanciale or bacon cooked and tossed with egg and cheese.
While the pasta does toss with raw egg, it cooks while being tossed with the pasta. The melted Romano cheese adds to the sauce. Overall it is not dissimilar in taste to Alfredo. Although that sauce cooks with cream and cheese. In Carbonara, the sauce thins with water while the cooking egg simultaneously thickens it up.
Quite tasty and you should enjoy if you want a very quick and simple pasta for a warm summer day. Or even an easy brunch.
Sunday Funday: Roman or Italian Recipes
(as a Tribute to Augustus Caesar, namesake of August)
- Authentic Italian Meatballs by Making Miracles
- Herbed Whole Wheat Piadinas & A Sandwich by Sneha’s Recipe
- Honey Glazed Pork Loin by Amy’s Cooking Adventures
- Lasagna Bolognese by Karen’s Kitchen Stories
- Spaghetti Cacio e Pepe by A Day in the Life on the Farm
- Spaghetti Carbonara by Palatable Pastime
- Supplì al Telefono and a Quintessential Roman Pasta by Culinary Adventures with Camilla
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- 7 ounces uncooked spaghetti
- 1 large egg
- 1 egg yolk
- 1/2 cup grated Romano cheese
- salt and black pepper (to taste)
- 4 ounces diced pancetta bacon
- 1 tablespoon butter
- 1/2 teaspoon minced garlic
- Chopped parsley and Romano cheese (garnish)
- Cook pasta in boiling salted water until al dente (about 9 minutes).
- While pasta cooks, whisk egg and egg yolk in a mixing bowl then stir in the cheese, salt and black pepper.
- Also start browning the pancetta and garlic in butter in a large skillet so that the fat is rendered but not to the point where it is fully crispy; keep it a little softer; push the pan off the heat while the pasta finishes cooking.
- When the pasta is done, siphon off a cup or two of cooking water to a bowl and set aside, then drain the pasta.
- Once drained, toss the pasta with the egg/cheese mixture, until fully coated.
- Put the skillet back on the heat on low, and add the pasta, tossing again along with enough of the saved cooking water to make the sauce creamy but not watery. The egg will cook as you mix.
- Serve garnished with a little chopped parsley and extra cheese if you like.
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