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Carbonara 1/2 lb Spaghetti Rigati (The ridges on the pasta help to “grab” the sauce. It’s awesomeness.) Salt for Pasta Water 4 Slices Thick Slab Bacon, Diced, or 1/4 Lb Pancetta, Diced Olive Oil 1/2 Onion, Halved and Sliced Fresh Peas or Frozen Peas, Thawed (About 1/3 Cup) 6 Fresh Button Mushrooms, Sliced 3 Cloves Garlic, Crushed, Smashed, or Otherwise Obliterated 1/4 Cup (or a bit more) White Wine 1/3 Cup Fresh, Good Quality Parmigiana Cheese, Finely Shredded or Grated (Plus more for garnish) 2 Fresh, Organic, Cage-Free Eggs (Splurge. You’re dealing with semi-cooked eggs, here.) Flat-Leaf Italian Parsley, Chopped. Salt & Pepper to taste Boil Salted Water for Pasta. Make sure you cook the pasta Al Dente, mushy pasta SO does not work in this one. While the water is boiling, cook the bacon or pancetta over medium heat. When it begins to crisp, remove to a paper towel. Swirl in a drizzle of Olive Oil into the rendered Bacon Fat, and add the onions. Cook until softened, semi-translucent. Add the crushed/pressed garlic and cook 1 minuteish more. Add the sliced mushrooms, and cook through. Season with Pepper. Add the White Wine, Peas, and Cooked Bacon, and cook until most of the liquid is absorbed. (2-3 Minutes) (Meanwhile, the pasta has been cooking and well drained.) Add the drained, Al Dente pasta to the pot and toss to combine. Reduce heat to Low. In a separate bowl, beat the 2 Organic Eggs and add most of the Parmigiana to the eggs. Quickly pour the Egg-Cheese mixture to the Pasta, and Quickly and Constantly toss with tongs and a fork. Do Not Allow the Eggs to Scramble. The heat of the pasta will “Cook” the eggs and melt the Parmigiana, forming a creamy, rich sauce. (This is where the ridges in the “Rigati” pasta come in, the noodles will “Grab” onto the sauce, coating each strand in rich goodness.) Serve immediately, garnished with more Freshly Shredded Parmigiana and Chopped Italian Parsley. Mangia! ——————Carbonara Anthropology ——————- Carbonara was created in the mid 20th Century in Italy. The dish is unrecorded before the Second World War.  It was first reported after the War as a Roman Dish, and may in fact be named from a Roman Restaurant, “Carbonara.”  Its’ name, Carbonara, references the Italian word for Coal, giving Carbonara the nickname “Coal Miner’s Pasta.”  It has even been suggested that it was created by, or as a tribute to, the “Carbonari” (Charcoalmen), a secret society prominent in the Unification of Italy. (Wiki) This is but one of the many theories on the actual origins of the recipe, but most foodies can agree on the basic ingredients of Carbonara:  Pork, Pork Fat, Eggs, Cheese, and Pepper.  The vegetable add-ins are Anglo/Franco variations, as is the custom of adding Cream to the recipe, which may be found in the U.S, Europe, and Russian/Slavic recipes.

Carbonara

1/2 lb Spaghetti Rigati (The ridges on the pasta help to “grab” the sauce. It’s awesomeness.)
Salt for Pasta Water
4 Slices Thick Slab Bacon, Diced, or 1/4 Lb Pancetta, Diced
Olive Oil
1/2 Onion, Halved and Sliced
Fresh Peas or Frozen Peas, Thawed (About 1/3 Cup)
6 Fresh Button Mushrooms, Sliced
3 Cloves Garlic, Crushed, Smashed, or Otherwise Obliterated
1/4 Cup (or a bit more) White Wine
1/3 Cup Fresh, Good Quality Parmigiana Cheese, Finely Shredded or Grated (Plus more for garnish)
2 Fresh, Organic, Cage-Free Eggs (Splurge. You’re dealing with semi-cooked eggs, here.)
Flat-Leaf Italian Parsley, Chopped.
Salt & Pepper to taste

Boil Salted Water for Pasta. Make sure you cook the pasta Al Dente, mushy pasta SO does not work in this one.

While the water is boiling, cook the bacon or pancetta over medium heat. When it begins to crisp, remove to a paper towel. Swirl in a drizzle of Olive Oil into the rendered Bacon Fat, and add the onions. Cook until softened, semi-translucent. Add the crushed/pressed garlic and cook 1 minuteish more.
Add the sliced mushrooms, and cook through.
Season with Pepper.
Add the White Wine, Peas, and Cooked Bacon, and cook until most of the liquid is absorbed. (2-3 Minutes)

(Meanwhile, the pasta has been cooking and well drained.)

Add the drained, Al Dente pasta to the pot and toss to combine.

Reduce heat to Low.

In a separate bowl, beat the 2 Organic Eggs and add most of the Parmigiana to the eggs.

Quickly pour the Egg-Cheese mixture to the Pasta, and Quickly and Constantly toss with tongs and a fork. Do Not Allow the Eggs to Scramble. The heat of the pasta will “Cook” the eggs and melt the Parmigiana, forming a creamy, rich sauce. (This is where the ridges in the “Rigati” pasta come in, the noodles will “Grab” onto the sauce, coating each strand in rich goodness.)

Serve immediately, garnished with more Freshly Shredded Parmigiana and Chopped Italian Parsley. Mangia!

——————Carbonara Anthropology ——————-

Carbonara was created in the mid 20th Century in Italy. The dish is unrecorded before the Second World War.  It was first reported after the War as a Roman Dish, and may in fact be named from a Roman Restaurant, “Carbonara.”  Its’ name, Carbonara, references the Italian word for Coal, giving Carbonara the nickname “Coal Miner’s Pasta.”  It has even been suggested that it was created by, or as a tribute to, the “Carbonari” (Charcoalmen), a secret society prominent in the Unification of Italy. (Wiki) This is but one of the many theories on the actual origins of the recipe, but most foodies can agree on the basic ingredients of Carbonara:  Pork, Pork Fat, Eggs, Cheese, and Pepper.  The vegetable add-ins are Anglo/Franco variations, as is the custom of adding Cream to the recipe, which may be found in the U.S, Europe, and Russian/Slavic recipes.