As most commonly purported, this dish is of a Roman heritage... meaning
originating from Rome, Italy. Its easy, delicious and filling for even
the most robust appetite. What is carbonara? Its a pasta dish with pork, cheese and egg.
Traditionally, the pork (chopped bacon/ham) is cooked in its own fat with onion and garlic. After the pork is gently cooked, it is drained and set aside. Then, hot (boiled to al dente) pasta is combined with a mixture of raw eggs, cheese, and a combination of fat butter, olive oil, and or cream ... adding and mixing in the chopped cooked pork.
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 1 cup of
diced smoked pork (bacon and ham) . I like to add fresh dried herbs at
this point: rosemary, mint and oregano.
Remember that once the water begins its rolling boil ...its time to add the fettuccine (or whatever pasta you prefer). Boil til al dente.
Back to the bacon and ham... when the pork and onion/garlic are lightly browned, drain that fat and add a dollop of butter, drizzle of olive oil and 1 cup of heavy cream. Reduce the heat to low and simmer until the pasta is firm yet tender.
Drain the pasta and ladle onto a low lipped serving dish and top with the Carbonara sauce. Garnish and Serve!
~ Tutti a Tavola!
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