Spaghetti alla Carbonara

Spaghetti alla Carbonara is not a dish that was part of the Italian American kitchen.Yet, in the Italian American tradition pasta carbonara with peas is another easy pasta dinner with simple ingredients and quick preparation. Its rich creaminess is more than satisfying and very filling. It very much resembles the very traditional Italian American "pastina and eggs.")

Spaghetti alla carbonara or pasta carbonara is recent development with an uncertain history. "Carbonara" is Italian for "charcoal burner," but the name has nothing to do with the ingredients or to the method of preparation. According to Wikipedia the origin of preparing pasta in this way is really unknown but seems to have come about sometime just after World War II. Other traditions say that this was the pasta prepared by the wives of coal diggers, or of charcoal makers. I can say with certainty that I never saw it as a child. In fact, the first time I enjoyed the delights of this dish was on my
first trip to Italy as a student. In Italy carbonara can be found with any number of substantial pastas that take well to cheese: spaghetti, fettuccini, penne or fusilli. (Carbonara would not do well with delicate angel hair or with airy tubular rigatoni.) Carbonara can have many variations in its use of bacon, cheeses and the addition of vegetables.
The cheese.The recipe that follows, for the sake of simplicity, uses only ricotta cheese. But you can just as easily use shaved parmesan, locatelli or pecorino romano. For the richest variety, use all four. (I had an "all four"
version in a Rome restaurant under the name "Quattro Formaggi."
The bacon.The most Italian way would be to use pancetta, but this Italian style bacon that is not smoked but salt cured, is not always immediately
available. An equally good substitute is regular American bacon.
Curiously, if Wikipedia's history is correct that spaghetti alla carbonara began with the rations of American soldiers, American bacon may be more authentic than pancetta.

The vegetable addition. In restaurants in Italy, carbonara is usually served with just the cheese sauce. But for a little color and interest you can easily add certain vegetables that can take a quick stir fry such as peas, asparagus or diced zucchini. The recipe below uses a bag of frozen peas.
Finally, carbonara benefits by a final touch of lemon or nutmeg. The lemon adds a floral taste that you might find in the South of Italy. The nutmeg
gives the perfumed fragrance you might find in the North.

The Pasta

he pasta. If you can find it, try to use artisanal Italian pasta. The difference is quite remarkable. Right out of the package, artisanal pasta is not smooth to the touch. The strands of spaghetti have something of a rough feel.
When you boil them, watch them carefully. Do not let them overcook. The result is another world of texture and taste. If you live in Manhattan Buon
Italia in Chelsea Market carries one of the best dried pastas I've ever had.
The brand is Setaro and it's made in Torre Annunziata just south of Naples. Eataly in Manhattan also carries artisanal pasta but I have not tried all of them. If you are too far from New York, you might try Whole Foods.
They carry Italian pastas that are not bad. Look for the packages that are closed at the top by two brass rivets.

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What you need
As always, set everything out that you will need, equipment and ingredients.
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Equipment

Wok: A note on using a wok. I have mentioned this in other pasta recipes but I'll mention it again. More and more I find that a wok is really ideal for preparing any pasta sauce. The wide bowl and the inclined sides lend themselves perfectly to the final step of introducing and blending the pasta into the sauce.
If you don't have a wok, a good size sauce pan will do.
Large pot: for boiling the pasta water.
Knife: for dicing the bacon (and asparagus or zucchini if used.)
Tongs: for moving the pasta.
Wooden spoon: for stirring in the wok.
Small bowl: for the eggs and cheese.
Metal spoon: for mixing the eggs and cheese.
Grater or micro plane: for the nutmeg

Ingredients

Pasta: One pound of your choice. his example uses
spaghetti.
Bacon: About four strips of American bacon (You can also use about a 3/4 inch slice from a roll of Italian pancetta that you will then dice.)
Eggs: Three or four (Try to use progressive pastured eggs. If
you don't have access to farm eggs, Whole Foods may be
helpful.)
Cheese: One small container of
ricotta.
(optional - a quarter cup of one or all of locatelli, parmesan or pecorino romano.)
Peas: Small bag of thawed frozen peas. (optional - asparagus, zucchini.)
Parsley: A small clutch.
Nutmeg: Try to use a whole nutmeg that you grate.
Lemon: This is an option to be used in place of the nutmeg.
Salt , Pepper.

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The Mise en place - Get everything ready.
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The eggs and cheese

In a bowl mix together the eggs and cheese.
In addition to the ricotta you may wish to add grated parmesan, locatelli and pecorino romano.
Set the eggs/cheese aside for the finish.

Bacon

Dice the bacon, or if you have it, the pancettta.
Set aside.

Pasta water

Set a large pot of water to boil.
Salt the water fully.

In the meantime, prepare the carbonara.

The bacon / pancetta

In the wok or pan, add a bit of olive oil and the bacon/ pancetta.
Let it dissolve but do not let it crisp or burn.

Peas

Add the thawed peas, chopped parsley or other optional greens.

You may need to add a little water or a drizzle of white wine to facilitate cooking the greens.

The spaghetti

By now, the water should be boiling.
Add the spaghetti.
Cook to al dente.
Check the package for time.
I usually start testing at seven minutes. Be attentive. It goes fast after that.

To the Carbonara

Use tongs to transfer the spaghetti the pan.
Let water go with it.
Even ladel a small amount into the pan.

The egg/cheese sauce

Pour the egg/cheese mixture over the pasta and stir with the tongs.
Check for salt and pepper.
Grate the nutmeg and stir again.