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Biagio's Spaghetti Carbonara

Biagio's Spaghetti Carbonara is a home-style recipe made with Thin Spaghetti Rotini Or Equivalent Pasta, Olive Oil, Pancetta Or Bacon, Medium Yellow Onion, Cold Water, and Dry Italian White Wine. Serves 1.

Ingredients

• 500.0 g Thin Spaghetti Rotini Or Equivalent Pasta
• 30.0 ml Olive Oil
• 250.0 g Pancetta Or Bacon
• 1.0 Medium Yellow Onion

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Method (preview)

1. 1

   My wife and I had the pleasure of staying at the Villa Virgiliana (owned by The Vergilian Society) in Cuma, Italy just outside of Naples in June, 1985. Biagio and Maria Sgariglia, the proprietors of the villa, served us excellent Italian farm meals for a week, each meal being more delicious than the last. This dish was the gastronomic highlight of our stay.

2. 2

   Pasta should be cooked al dente so that it offers resistance to the teeth without crunching. Fresh pasta is desirable (dried pasta is a poor imitation of the real thing.) Pasta should be used immediately when done so as to stop its internal cooking. If both portions of the recipe cannot be completed at the same time, the meat and onion mixture should finish first. I have made a very successful variation on this using hot country sausage. Make sure the sausage is fairly lean if you try it, however. All of the quantities are adjustable, and may depend on the kind of pasta or meat you use. Too much cream will cause the egg mixture to separate from the pasta and meat. Too little cream will essentially give you scrambled eggs and bacon with pasta.