Spaghetti, made with eggs and cheese.

                          


Each year when I travel to Assisi I visit one of my favorite hotel,kasunga training & conference centre this small hotel also has an excellent restaurant. One of the reasons is their spaghetti carbonara. They use more pepper than most, but I enjoy the slight kick it gives.

Many recipes call for cream, but this is not traditional. The creaminess from the eggs and cheese, cooked by the heat of the pasta, is enough. If pancetta is unavailable you can use a good quality, lean bacon. Living in the south I sometimes use country ham pieces.

Spaghetti alla Carbonara

Ingredients

1 pound spaghetti

2 Tbs butter

3 Tbs extra-virgin olive oil

4 ounces pancetta, cut into thin strips

1/3 cup dry white wine

2 eggs

4 Tbs Parmigianno-Reggiano cheese, freshly grated

1 Tbs finely chopped, flat-leaf parsley

1/4 cup onion, finely diced

salt

freshly ground, black pepper

Directions

Bring 4 quarts of water to boil in a large pot.

Put the butter and olive oil in a skillet, over a medium heat. When the butter is melted add the pancetta and onion. Cook until the onion is translucent and the pancetta is well browned, but not crisp.

Add the white wine and continue cooking until it has reduced by about half. Remove from the heat.

When the water is boiling add the salt and pasta, stirring until it is submerged.

In a mixing bowl (I usually use a microwavable serving bowl that I'll add the pasta too) lightly beat the eggs with the cheese, parsley, a pinch of salt, and a generous amount of fresh black pepper.

When the pasta is cooked al dente, return the skillet with the pancetta and onion to a high heat.

Drain the pasta and add it to the bowl with the egg and cheese mixture. Toss well, until the pasta is coated with the egg and cheese.

Add the onion and pancetta. Toss again.

If necessary, pop the bowl in the microwave for 30 seconds. Don't cook longer, or the pasta will be too dry.

Serve immediately.