Where does one start?
Spaghetti Carbonara is that dish that divides more than any spaghetti dish. Cream or no cream?
Or mine is the best or that is the best?
This is the traditional or this one is even more traditional?
Or that Italians don’t even do Spaghetti Carbonara and it is an invention of the Americans: Italians don’t do pasta like this.
I don’t mind a cream-based Spaghetti Carbonara and how couldn’t you? Anything with pasta and cream – at its best – is amazing.
Though it isn’t traditional in the sense that I cannot find any pasta Italian cookbook of mine that asks for even a touch of cream.
Equally though, I can’t find a Carbonara in any of these books.
Which I think means that Carbonara definitely shouldn’t have cream though it probably isn’t an Italian invention either.
Which leaves us here: what is the best ‘traditional’ Carbonara recipe.
For 8 years straight until he was 18, for his birthday, my middle brother Adrian asked nothing else of me than that I cooked this pasta for his birthday.
This recipe was something my mother would do after a day on our boat and as kids, and it simply never failed to wow us.
After years and years of telling Nat this Carbonara was the best she would ever have, she finally let me make it.
And Nat – and the boys – agreed, this is simply the finest Carbonara that exists.
This truly is the best Spaghetti Carbonara you will ever cook.
And this is from someone that makes a point of ordering every time it is available.
9 slices bacon, trimmed and julienne
6 tbsp extra virgin olive oil
5 tbsp butter
½ cup julienned ham (or prosciutto)
12 tbsp grated parmesan
6 eggs, beaten
Salt and freshly cracked pepper
- Brown the bacon and pour off any fat.
- Cook the spaghetti.
- Add the olive oil, butter and ham and saute for 5 minutes without browning.
- Remove from the heat and stir in the parmesan and beaten eggs, Place over the heat only to sufficiently to firm up the sauce.
- Season with salt and pepper and pour over the spaghetti.
- Serve with more grated spaghetti.