Spaghetti Carbonara

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pastaSpaghetti 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.

Categories: Bacon, Eggs, Pasta

Author: Leslie Blythe