Spaghetti, Carbonara is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The dish was in the middle of the 20th century.

The dishes vary, however all agree that cheese (Parmesan, pecorino, or a mixture), egg yolks (or whole eggs), cured fatty pork, and black pepper are basic. The pork is fried in fat (olive oil or lard); a mixture of eggs, cheese, and butter or olive oil is combined with the hot pasta, cooking the eggs; the pork is then combined with the pasta. Guanciale is the most traditional meat, but pancetta is also used. In the US, it is more often than not made with American bacon.

Cream is not common in Italian recipes, but is used in the United States, France, Spain, the United Kingdom, Australia and Russia (particularly in Moscow). Other Anglo/Franco versions on carbonara would include peas, broccoli or other vegetables added for colour Yet another American version includes mushrooms. Quite a lot of these preparations have more sauce than the Italian versions.

In all versions of the recipe, the eggs are added to the sauce raw, and cook (coagulate) with the heat of the pasta itself.

Try this spicey version !

This spicy interpretation of spaghetti carbonara is made with common ingredients including bacon, garlic, black pepper, red pepper, parmesan cheese, olive oil, cream, and eggs.

Serves 8

Ingredients for Spicy Spaghetti Carbonara:

1 pound bacon (cut into 1/2 inch pieces)

2 pounds spaghetti or other pasta

2 pasteurized eggs (equivalent of 2 eggs, pasteurized)

1/8 pound grated parmesan cheese

16 ounces whipping cream (1 pint)

3 tbsp butter or olive oil (or mixture of two)

2 tsp Red Wine Vinegar

1 clove Garlic (minced)

1 tsp Crushed Red Pepper (or more to taste)

1 tbsp Black Pepper (or more to taste)

Instructions

Bring a large pot of water to a boil while cooking the bacon.

Cook the bacon until it begins to get crisp and almost all fat has cooked out. Drain the fat. Add the butter or olive oil, garlic, and black pepper. Keep cooking for 3 to 5 more minutes.

Add the pasta to the water and cook as directed. At the same time, add the cream and vinegar to the bacon, stir and cook over medium heat until the sauce thickens (it should be the right consistency at about the same time that the pasta is ready). While the sauce is thickening (and the pasta cooking) thoroughly blend the eggs with the red pepper and grated cheese.

When the pasta is ready, drain, and place in a serving bowl. Add the egg and cheese mixture and toss. While tossing, add the bacon and cream sauce. It is wonderful. Hope you enjoy !