Spaghetti alla Carbonara

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              FOOD FUNNY
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Here's a cute one. Thanks, as always, to Rosemary Zwick for sending it in.

One day my young daughter and I were listening to an old tune by Simon
and Garfunkel. When the song finished, she asked me, "Well, did he?"

"Did he what?"

"Did Parsley save Rosemary in time?" she asked.

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             TODAY'S RECIPE
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"Alla carbonara" means in the style of the charcoal maker's wife, and
refers to the garnish of black pepper which, supposedly, resembles bits
of charcoal that have fallen onto the dish. Use the unsmoked Italian
bacon called pancetta if at all possible, or a lightly smoked American bacon as an alternative.

Spaghetti alla Carbonara

4 oz (100 g) pancetta, or 6 slices bacon, cut into 1/4-inch (5 mm) dice
4 eggs, beaten
1/2 cup (125 ml) freshly grated Pecorino Romano or Parmesan cheese
1/4 cup (60 ml) heavy cream
Salt and freshly ground pepper to taste
1 lb (450 g) dried spaghetti or pasta of choice

Saute the pancetta or bacon until golden brown. Drain on paper towels.
Combine the eggs, half the cheese, cream, salt, and pepper in a large
serving bowl and beat to combine thoroughly. Cook the pasta according to
the package directions until al dente (firm to the bite). Drain and
immediately add to the serving bowl, tossing to coat the pasta with the
sauce. The hot pasta will cook the eggs and make the sauce thicken. If
necessary, return the pasta with the sauce to the cooking pot and shake
over very low heat until the sauce thickens. Top with the cooked
pancetta, the remaining cheese, and a generous grinding of pepper.
Serves 4 to 6.
Received on Tue Mar 17 19:12:54 2009