Literally, Coalman or Mner's wife style - because you're supposed to grind a lot of pepper on it to finish, which looks like coal dust. Some say it was invented when American Gi's in WW2 had some bacon, some eggs, etc. - relative luxuries at the time.
Source: Cooking with Moby, Separate e-mail from April 8th
Start boiling your water. As soon as it comes to the boil, salt it (never use oil) and put the pasta in. Meanwhile (back at the bat-cave), saute your pancetta/bacon in (roughly) two/three tablespoons of oil, rendering some of the fat, until it starts to become crispy. Add the onion, until it becomes translucent/soft. Remove from heat (or just turn the heat off). Add a little salt (the bacon is salty so not too much) and a good lug of pepper.
Also - in a bowl, whisk the eggs and cream together until homogeneous - i.e. as if you were making scrambled eggs. You want enough cream to dilute the mixture, but not to dominate it. Also, put the grated cheese into the egg mixture, and mix that in as well.
Now - here's the trick. Because you're using cold liquid, all of the heat comes from the pasta. As soon as you drain the pasta, put it inot the pan (or a HEATED bowl) with the onions and bacon. Pour over the egg mixture, and mix VERY well. The trick is to balance the heat so that the egg mixture thickens, but doesn't solidify, and the grated cheese starts to melt. If the eggs cook slightly, it's no big deal. But avoid mixing it in a hot pan, because the eggs will cook too quickly.
Grate over a good lug of black pepper, so the pasta looks speckled, and sere Immediately with extra cheese. It cools quickly, and there's no greater crime than serving a lukewarm carbonara.
Note: Pecorino (which uses sheep milk) is a brilliant thing to try and use. It's saltier and paler than Parmagiano, but firm in the same way. You can find it in a lot of good supermarkets. Pecorino Romano is the traditional one - and the one most commonly found, but every region makes their own.
Done well, it's one of my favorite pastas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (188g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 185 (28%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 245.8mg||76 %|
|Sodium 723mg||25 %|
|Potassium 478.2mg||13 %|
|Total Carbohydrate 86.9g||26 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 83.1g|
|Protein 29.6g||42 %|
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Calories per serving: 661
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