Spaghetti alla carbonara is one of those great Italian dishes that comes with multiple-choice apocryphal explanations for the name. Possibly it is in the style favored by a group of charcoal makers, or coal miners, or maybe it was named after the charcoal burner it was cooked on. In any case, the traditional version is made by frying some pig bits with garlic and chili flakes, tossing your mostly cooked pasta through that pan, and then into a bowl with beaten eggs, cheese and black pepper. The hot pasta lightly cooks the egg, turning it into a rich and creamy sauce.
You can find the full recipe here: herbivoracious.com/2011/11/spicy-mama-lils-spaghetti-carbonara-recipe.html and please check out my cookbook here: amzn.to/herbivor
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