As most commonly purported, this dish is of Roman heritage... meaning originating from Rome, Italy. Its easy, delicious and filling for even the most robust appetite. Traditionally, the pork is cooked in its own fat as in lard. When the pork 'bacon' is gently cooked, it is drained and set aside. Then the hot pasta is combined with a mixture of raw eggs, cheese, and a fat butter, olive oil, and or occasionally cream having as a topping the cooked bacon.
My version is a bit different but even in Italy you can find a few variations with added peas and mushrooms. So, you will need a good thick cut of bacon. I buy from my Polish deli an imported Danish bacon which is not salty and lightly smoked, tender and juicy. Of course, fettuccine pasta along with one onion, garlic, grated Parmesan cheese, heavy cream, olive oil and butter - no eggs.
To begin, start the water (a dash of salt added) for boiling the pasta. Then on med. heat in a large covered skillet, saute in 3 tbs of olive oil one whole large onion, one clove of garlic along with 3/4 cup of diced smoked pork (uncooked bacon) . I like to add fresh dried herbs at this point: rosemary, mint and oregano.
And, don't forget that once the water rolls, add the fettuccine pasta to boil.
Back to the bacon... when the bacon and onion/garlic are lightly browned, add a dollop of butter and 1 cup of heavy cream. Reduce the heat to low and simmer until the pasta is tender.
Drain and ladle onto a low lipped serving dish and top with Carbonara sauce. Garnish and Serve!
~ Tutti a Tavola!
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