Spaghetti Carbonara
Posted on September 1, 2009 by Leslie Blythe 3 comments
Spaghetti alla Carbonara by Luigi Boccia
For some reason I was in the mood for Spaghetti Carbonara last night. I suppose this mood strikes me often. I get the feeling that this entry will be long winded!
Every time I have Spaghetti Carbonara, I get a warm glow. Mainly, because it reminds me of my good friend, Luigi Boccia. An incredibly talented tenor from Turin, Italy. We met Luigi a few years ago when he came out to do a workshop with legendary Carlo Bergonzi in Pasadena. We were asked if we could put up Luigi’s friend Andrea, a violinist from Turin for a few weeks in our house. Luigi stayed in a hotel in Pasadena.
When I picked them up, Luigi looked right out of central casting – just fabulous, with his obligatory wooly scarf around his neck to protect his delicate vocal cords in 95˚ heat. Andrea was also a young handsome Italian violinist with a collection of interesting Converse sneakers. Just being around them and their talent was inspiring.
Luigi promised he would teach me to make Spaghetti Carbonara. I was learning from a master. I first had to understand the pasta itself. Luigi said that “short” pasta is for peasants, ie, penne, fussili, farfalle, etc. The upper class Italians do not partake in such a vertically challenge meal. Each pasta has a number that corresponds to the thinkness. I was in charge of getting the ingredients for the evening meal. He told me to buy Bevette #13. Well okay, I can find that, this IS Los Angeles for #$@&!@’s sake!
Bavette, also known as trenette or linguine, is a specialty pasta of Genoa which resembles a flattened spaghetti. Indeed, what spaghetti is to Naples in the south, bavette is to Genoa in the north. Typically this pasta is served with pesto alla Genovese.
I immediately went to Claro’s Italian Market, which was bound to have it. NO, they did not! I could not find it anywhere. Trust me, if it exists, I will find it! Anyway, I settled on linguini. I felt completed defeated and as short as an Italian peasant. Maybe I need to down a Sambucca?
Anyway, it was a very raucous evening with lots of music. Luigi makes your heart stop when you hear him sing – really!
The following is a recipe, not the exact recipe mind you, because we had quite a few glasses of Chianti.
Spaghetti Carbonara
Serves 4
1/2 lb pancetta or bacon, chopped
1 Tbs chopped garlic
Freshly ground black pepper
1 lb fresh bavette #13 (good luck finding it!) or spaghetti, cooked al dente
4 large eggs, beaten
Salt
1 cup freshly grated Parmigiano-Reggiano
In a large sauté pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons.
Add the garlic. Season with black pepper. Sauté for 30 seconds.
Add the crispy bacon and the pasta. Sauté for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble.
Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.
