Ponte Vechhio, Florence Italy. 2000.
I have a love hate relationship with many of the foods I eat. Spaghetti alla Carbonara is one of them. I like to think of the dish as breakfast on pasta. Raw eggs tossed with piping hot spaghetti creating a mixture of scrambled eggs. Add some pancetta (Italian bacon) and sprinkle with pepper to taste. You can see where I'm going with the breakfast thing. The nice thing about the dish is that it's perfect for lunch or dinner.
When I was in Italy years ago, I became obsessed with Carbonara (which means coal in Italian). I tried it at several restaurants across the country. Nine times out of ten, I hated it. But, that one time. *Oooh* that one time made it worth it.
Back then, I didn't keep a good travel journal, much less did I blog. So, I don't know the name of the restaurant. I remember that my friends and I were sitting outside at a restaurant on a piazza. It was evening and the weather was mild, a refreshing change from the blistering August heat during the day. People were strolling around the square. Lot's of young lovers holding hands. The magic of Italy.
The Carbonara was close to perfection. The pasta was al dente. The eggs were lightly coating the pasta instead of being chunky. The pancetta was mild and brought the right amount of salt and smoke to the dish without overpowering the eggs and the pasta. The pasta was tossed lightly with oil, enough to allow me to twist the pasta around my fork with ease, but not enough to leave a puddle of oil in my plate. It was perfect.
In the US, I have searched and searched for the perfect Carbonara with little success. I have realized that here, the dish is often saucier. Chefs hear tend to add cream to the dish, which is not part of the Italian tradition. Nevertheless, my favorite Carbonara in the US is from at a restaurant near Union Square in San Francisco, Scala. The Spaghetti Carbonara does have a creamy sauce, but it's still delicious.
There's much speculation about why the dish is named Carbonara or coal. Was it the black specs of pepper that looked like coal? Was it a dish made for coal miners to take to work because it can be eaten cold? Did a group of coal miners themselves create the recipe? Was it originally cooked on coals? Who knows. What I do know is a pretty tasty recipe for Spaghetti alla Carbonara from Tom Cruise of all people.
Spaghetti alla Carbonara Recipe
Adapted from Tom Cruise's recipe from an episode of the Oprah show.
When I was in Italy years ago, I became obsessed with Carbonara (which means coal in Italian). I tried it at several restaurants across the country. Nine times out of ten, I hated it. But, that one time. *Oooh* that one time made it worth it.
Back then, I didn't keep a good travel journal, much less did I blog. So, I don't know the name of the restaurant. I remember that my friends and I were sitting outside at a restaurant on a piazza. It was evening and the weather was mild, a refreshing change from the blistering August heat during the day. People were strolling around the square. Lot's of young lovers holding hands. The magic of Italy.
The Carbonara was close to perfection. The pasta was al dente. The eggs were lightly coating the pasta instead of being chunky. The pancetta was mild and brought the right amount of salt and smoke to the dish without overpowering the eggs and the pasta. The pasta was tossed lightly with oil, enough to allow me to twist the pasta around my fork with ease, but not enough to leave a puddle of oil in my plate. It was perfect.
In the US, I have searched and searched for the perfect Carbonara with little success. I have realized that here, the dish is often saucier. Chefs hear tend to add cream to the dish, which is not part of the Italian tradition. Nevertheless, my favorite Carbonara in the US is from at a restaurant near Union Square in San Francisco, Scala. The Spaghetti Carbonara does have a creamy sauce, but it's still delicious.
There's much speculation about why the dish is named Carbonara or coal. Was it the black specs of pepper that looked like coal? Was it a dish made for coal miners to take to work because it can be eaten cold? Did a group of coal miners themselves create the recipe? Was it originally cooked on coals? Who knows. What I do know is a pretty tasty recipe for Spaghetti alla Carbonara from Tom Cruise of all people.
Spaghetti alla Carbonara Recipe
Adapted from Tom Cruise's recipe from an episode of the Oprah show.

1/2 - 1 cup olive oil
2 cloves garlic, minced
1 large onion, chopped
8-12 thick slices pancetta, cut into small squares (regular thick bacon can be substituted)
4 large eggs
2 pounds spaghetti (two packages)
2 cups Parmesan cheese, grated
1/4 teaspoon salt (to taste)
Freshly ground pepper (to taste)
Method
- In a deep frying pan, add olive oil until the pan is filled up to 1/2 inch. Heat the oil until a wisp of white smoke appears. Add garlic, onion, and bacon. Quickly reduce the heat to low and allow to simmer for about a half-hour, watching to make sure the oil does not get to a boiling point.
- In a bowl, beat 4 eggs with a 1/4 teaspoon salt and a heavy hand of pepper. Add more salt later, to taste.
- Bring a pot of water to a boil. Add salt. Cook spaghetti until al dente. Drain and immediately add egg mixture to pasta. Toss the pasta to ensure that the eggs are thoroughly cooked.
- Pour the mixture from the frying pan over the pasta and combine.
- Finish with grated Parmesan cheese. Serve hot or cold.
- Cheese please? I like a combination of cheeses. Try a combination of 1 1/2 cups Parmigiano-Reggiano and 1/2 cup Pecorino Romano.
- Eating alone? Try these quantities instead: 1/4 cup oil, 1 clove garlic, half a medium onion, 2-3 slices of bacon, 1 large egg, 1/4 lb of pasta, and a small handful of cheese. This makes two servings, but eat it all. No one is looking.
Servings Per Recipe: 16Amount Per Serving 123gCalories: 435Total Fat: 23.3gCholesterol: 133mgSodium: 838mgTotal Carbs: 14.3gDietary Fiber: -Protein: 22.2g
Where to eat Spaghetti alla Carbonara?
Scala’s Bistro
432 Powell St
San Francisco, CA 94102
(415) 395-8555
scalasbistro.com
This recommendation isn't fair because Scala's doesn't offer Carbonara anymore, but it served me what is now my favorite Carbonara that I have ever had in the U.S. ... and I've tried a lot of Carbonara. It's an obsession with me. If I see it on the menu I have to order it, knowing that chances are I will hate it but there's the slight chance I might really love it. And it's worth taking a chance. Scala's offers both French and Italian food and is attached to the Sir Francis Drake Hotel near Union Square. If you are shopping by the square, stop by for a nice lunch or dinner to re-fuel yourself for more shopping.
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