Ingredients
-
12 oz pasta of choice
-
6 slices extra thick-cut bacon
-
4 egg yolks
-
1/2 cup parmesan cheese, shreddedPlus more for serving
-
to taste, fresh ground black pepper
Directions
London Re-creation #6
Welcome back to my series in which I re-create dishes I ate while traveling in London, and give a brief history of the dish! Pasta alla carbonara is a rich and comforting Roman classic, made with al dente pasta tossed in a silky sauce of eggs, Pecorino Romano, crispy guanciale, and freshly cracked black pepper. It’s a perfect balance of savory, salty, and indulgent in every bite. (However, my version uses parmesan and thick-cut bacon because I don’t have access to the other ingredients. Still just as delicious!) On my last day in London, I stumbled into a hole-in-the-wall Italian restaurant that made everything by hand the morning of service. Seriously, the pasta, the sauces, the ravioli, and I even got to sit at the bar and watch them make it all fresh in front of me. It was the best dining experience of my whole trip, and this dish is inspired by it.
Pasta alla carbonara is a Roman classic that originated around the mid-1900s. Its origins are debated, but one theory suggests it emerged during WWII, influenced by American rations (bacon and eggs). Carbonara is a popular dish in many UK restaurants and homes, but British versions often use cream or peas — inauthentic, but it reflects the local adaptation and comfort food appeal.
Italian influence in London reaches all the way back to the Roman Empire. The Romans occupied most of Britain by 47 AD, and there is archaeological evidence of olive oil and other ingredients from the time. After the Romans left Britain, most of the Italian influence fell away until the 1800s, when Italian immigrants settled in London. Italian ingredients and cafes became increasingly popular in the 20th century. From the 1970s to the present, Italian food has exploded in popularity. Italian food is everywhere, from street food & beloved chains to Michelin star restaurants.
Steps
|
1
Done
|
Prepare all ingredients. Cube the bacon and separate egg yolks from the whites; do not throw the egg whites away! Save them for an omelet in the morning, or make some meringue, cookies, marshmallow, cocktails -- the possibilities are endless! |
|
2
Done
|
Set a pot of salted water to boil, and heat a frying pan over medium heat. Add olive oil when the pan is hot and cook the cubed bacon until crisp and brown. 5-8 min. |
|
3
Done
|
Meanwhile, whisk the egg yolks, cheese, and pepper in a large bowl until combined. Temper the eggs by whisking in 2 Tbsp - 1/4 cup of the hot rendered bacon fat, 1 Tbsp at a time. Tempering brings the eggs up to edible temperature so that they don't scramble when they hit the heat. Do this very carefully. I used my whisk to push all the egg yolk to one side of the bowl and poured the hot fat into the other side, then whisked quickly. |
|
4
Done
|
Add your pasta to the boiling water according to package directions (I used homemade sourdough pasta that I had in the freezer from earlier this year, it only takes about 2 minutes to cook). While the pasta is cooking, take 1/4 cup hot pasta water and whisk into the egg mixture to further temper. |
|
5
Done
|
Drain the pasta and add it to the bowl with the eggs & cheese mixture, add the cooked bacon and toss to coat. |
|
6
Done
|
Serve with more cheese and black pepper. Enjoy! |
|
7
Done
|
Original vs. Re-creationThe London version used bucatini pasta, pecorino cheese, and pancetta. |
