Ciao Carbonara Caprice

Contrary to its name, carbonara is not a dish that belongs in the trash bin. Legend holds that it was created by 16th century Italian coal miners, who adapted their rations of eggs, cheese, and cured pork belly to a meal they could cook in their helmets.

This dish's true origins are shrouded in mystery, with some claiming it was invented by Roman prostitutes as a way to satisfy hungry clients or soldiers. Regardless of its origins, carbonara has become a staple of Italian cuisine, prized for its simplicity and deliciousness.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 12 ounces spaghetti or linguine
• 6 ounces pancetta, chopped
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• Freshly ground black pepper
• Chopped fresh parsley
• Lemon wedges

Instructions

1. Heat a large skillet over medium heat.
2. Add the pancetta to the skillet and cook until browned and crispy.
3. Add the spaghetti or linguine to the skillet and cook according to package directions.
4. While the pasta is cooking, whisk together the Parmesan cheese, eggs, and black pepper in a small bowl.
5. Drain the pasta and add it back to the skillet.
6. Pour the egg mixture over the pasta and stir to coat.
7. Cook over low heat until the eggs are cooked and the sauce is thickened.
8. Garnish with parsley and lemon wedges.

Why It Works

• Pancetta provides a salty, savory backbone to the dish.
• Eggs and Parmesan cheese create a rich, creamy sauce.
• Freshly ground black pepper adds a hint of spice.
• Fresh parsley adds a bright, herbaceous note.
• Lemon wedges balance the richness of the dish.