Spaghetti alla Carbonara, a simple recipe of spaghetti, cheese, and eggs, has survived for centuries. The hot spaghetti “cooks” the eggs. Simple as this dish sounds, it can be trucky and if you aren’t careful, wind up with spaghetti and scrambled eggs.
What is the origin of the recipe? Nobody knows for sure. Clifford A. Wright examines some of the possibilities on his website. Despite all of the theories, the history of this historic dish is “vague,” according to Wright. Still, it continues to be on restaurant menus in Italy and America.
Spaghetti alla Carbonara Recipe
- 2 large egg yolks, room temperature
- 1/2 cup egg substitute
- 1/2 cup freshly grated Parmesan cheese
- 6 slices of bacon
- 3 scallions, white and green parts, chopped
- 1/2 cup fat-free half-and-half
- 1/4 teaspoon dried red pepper flakes
- Freshly ground pepper to taste
- 1 pound of thin spaghetti, half regular, half whole wheat
- 2 tablespoons sofr butter or margarine
Pre-heat oven to 200 degrees. Place a large,oven-proof mixing bowl in the oven to warm. In a small bowl, combine egg yolks, egg substitute, and Pamesan cheese with a fork. Set aside. Cut bacon crosswise into 1/4-inch pieces. Cook in a cast iron skillet until crisp and remove with slotted spoon. Pour off most of the fat from the skillet, leaving 1 1/2 tablespoons. Turn off the heat. Add the scallions, red pepper flakes, and fat-free half-and-half. Cover sauce to keep warm. Cook spaghetti according to package directions. Drain and carefully transfer to warm bowl. Add butter and toss with two forks. Pour bacon sauce and egg mixture over pasta and continue to toss until sauce is distributed. Serve immediately with extra Parmesan cheese. Makes four servings.