Most Italian cooks when making carbonara use only pancetta which is an Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices. However, you may not have access to Italian bacon. Be brainy and use your favorite bacon.
For this dish, you will need to have: bacon, onion, angel hair pasta, asparagus tips or fresh peas, one egg, butter and fresh baby arugula. To begin, saute diced bacon and onion in a skillet of olive oil until the bacon and onion start to crisp on the edges.
Then add several washed asparagus tips. Set aside to prepare the pasta. Once the pasta is tender, drain and quickly return to the pot in which it was boiled, add a large dollop of butter and crack in one raw egg; stir quickly until you see that the egg is cooked by the hot pasta.
Pour out the pasta onto a low lipped serving plate, top with the pancetta with asparagus or peas and serve topped with arugula and Parmesan cheese.
~ Tutti a Tavola!
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