There are some dishes that I refuse to eat when I am far from the point of origin. Spaghetti Carbonara is one of those things. After discovering this dish made perfectly in Italy when I was in college, I was disappointed every time I tried to order it in the States. It was either too fancy, too soupy, or just wrong. I gave up years ago - deciding that I would only have this dish, with it's egg cooked only by the heat of the spaghetti, and it's delightful bacon when I am in Italy. Recipes I have tried for it have always disappointed. I could never achieve that effect where the pasta is almost dry, and the egg clings to the spaghetti in small clumps.
For Christmas, I received the Zuni Cafe Cookbook by Judy Rodgers. Yesterday was the first real chance I had to look through it. The pasta alla carbonara recipe caught my eye, and I decided to try yet another carbonara recipe. This rendition was a delight -- it was exactly what I have been seeking. Ms. Rodgers adds ricotta to the recipe. I have no idea if this is authentic, and I don't really care. It achieves the effect that I have been looking for all this time.
My notes on the recipe: Halving it yields plenty for two people. This recipe is going to be fantastic in the springtime, once the fresh peas are in season. I can't wait to try it then. Until that point, I used frozen peas.
So I’ll tell it on the mountaintops,
In all places high and low,
That love for you is my reason to be,
And will never break or bow.
Posted by: John Redford | July 21, 2008 at 01:42 PM