Like most recipes, the origins of the dish are obscure, and there are many legend about it. We like to believe that it was created by " Carbonari" (charcoalmen), an Italian secret society. Recipes: Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished so the heat of the pasta cooks the raw eggs in the sauce.
In a pan place the Guanciale (Italian Bacon), saute' for about 3 minutes, until the bacon is crisp and the fat is rendered. Beat the eggs (1 each 100g spaghetti), the parmigiano and the black pepper together in a mixing bowl, stirring well to prevent lumps. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Take out the spaghetti & bacon from the pan, to the bowl with the beaten eggs; whisking quickly until the eggs thicken but not scramble. Season the carbonara with several turns of freshly ground black pepper and Parmigiano cheese. Taste for salt. Pass more cheese around the table!
Buon Appetito!
Fausto
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