My idea of a perfect meal is spaghetti carbonara with grilled onions, fresh parsley, peas, pancetta and a glass or two of a Barolo or Brunello. Divine. The perfect day is sunny and 80 degrees — playing golf with friends. The perfect evening is spent with my family — having spaghetti carbonara. . . . .
Spaghetti Carbonara — Serves 3 (generously) – 4
1/2 lb. Pancetta (or Canadian Bacon), diced
2 cloves garlic, sliced
1 onion, finely chopped, preferably Vidalia
Peas (to taste)
1 lb. Spaghetti
Freshly grated Parmigiano-Reggiano cheese
lots of coarsely ground pepper
2 tbls. Chopped Italian parsley
Instructions — Bring pot of salted water to boil. Dice pancetta and sauté in olive oil (5-7 minutes) over medium-low heat; sauté garlic but remove when softened but not brown. Do not over-brown the pancetta. Drain most oil. Sauté chopped onions in oil with pancetta and add a little more olive oil (about 2 TB.). Break eggs into serving bowl and whisk well. Add coarse black pepper, peas and minced parsley. Cook pasta al dente. Drain pasta but do not rinse and immediately add to bowl and toss quickly, mixing well to cook the eggs. Toss in a heaping ½ cup grated cheese. Turn pancetta mixture onto pasta and mix well. Serve with grated cheese. Thanks to Carol for this great recipe!