Recipe: Pasta in Rich Sauce (Pasta Carbonara)

the appetizer:

Though there are many individual regional cuisines in Italy, northern and southern Italian cuisines are primarily differentiated by the cooking fat and style of pasta commonly used. Northern Italian cuisine (other than on the coast) favors butter, cream, polenta, Mascarpone, Grana Padano, and Parmigiano cheeses, risotto and fresh egg pasta. Southern Italian cuisine tends toward Mozzarella, Caciocavallo and Pecorino cheeses, olive oil and dried pasta. Southern Italian cuisine also makes greater use of the ubiquitous tomato.

Italy

Pasta in Rich Sauce (Pasta Carbonara)

4 ounces butter
1/3 pound Pancetta, cut into 1/4-inch pieces
1 cup whole milk
1 tablespoons white wine vinegar
16 ounces pasta
2 eggs, beaten
1/4 cup freshly grated Parmesan
Salt, pepper

Fry the Pancetta in the butter over medium-high heat until it browns. Do not burn. Set aside.

In a small saucepan, heat the milk. Add the bacon and butter. Stir well. Add the vinegar. Milk will curdle. Reducer heat to low and cook the sauce gently for about 15 minutes. It should be smooth.

Cook the pasta until al dente. Drain well, then return pasta to pot. Add the sauce, the beaten eggs, and cheese. Stir well and serve.

Italy

Italian Recipes

Asparagus Omelet (Asparagus Frittata)
Cornmeal Bread (Polenta)
Fresh Pasta
Hazelnut Dipping Cookies (Hazelnut Biscotti)
Italian Wine Sherbet (Vin Santo Sorbet)
Lemon Ricotta
Marinated Mozzarella
Creamy Mushroom Rice (Risotto al Funghi)
Pasta and Bean Soup (Pasta di Fagioli)
Pasta in Rich Sauce (Pasta Carbonara)
Pasta with Sausage (Pasta alla Campidanese)
Pizza Crust (Focaccia)
Potato Pasta (Potato Gnocchi)
Ricotta Cheesecake (Torta di Ricotta)
Shrimp in Garlic Butter (Shrimp alla Griglia)
Spaghetti with Olives and Capers (Spaghetti alla puttanesca)
Stuffed Zucchini (Zucchini Ripiene al Prosciutto)
Mocha Ladyfinger Cake (Tiramisu)
Veal Scallops with Tomatoes and Basil (Veal Scaloppine)
White Bean Salad

Pasta, Risotto & You (with recipes)

from Kate's Global Kitchen:

Italian Cookbooks

Italian Country Cooking by Susanna Gelmetti
- Baked Asparagus (Asparagi Al Forno)
- Penne with Ricotta, Lemon and Basil
  (Penne con Ricotta, Limone e Basilico)

More Cookbooks

99% Fat-Free Italian Cooking by Barry Bluestein & Kevin Morrissey
Betty Crocker's Italian Cooking by Antonio Cecconi
Biba's Italy by Biba Caggiano
Biba's Taste of Italy by Biba Caggiano
Cooking the Roman Way by David Downie
Cucina Ebraica by Joyce Goldstein
David Ruggerio's Italian Kitchen
Flavors of Italy: Emilia Romagna by Rosalba Gioffré
Gusto Italiano by Ursula Ferrigno
How to Cook Italian by Giuliano Hazan
Insalate by Susan Simon
Italian Family Cooking by Father Joseph Orsini
Italian Farmhouse Cookbook by Susan Herrmann Loomis
Italian Festival Food by Anne Bianchi
Italy Anywhere by Lori De Mori, Jean-Louis De Mori and Antonio Tommasi
Little Foods of the Mediterranean by Clifford A. Wright
Mangia by Ricardo Diaz & Nancy Jessup
Naples at Table by Arthur Schwartz
Nick Stellino's Passione
Saveur Cooks Authentic Italian by the Editors of Saveur Magazine
Simple Italian Food by Mario Batali
Sweet Sicily by Victoria Granof
The Slow Mediterranean Kitchen by Paula Wolfert
Umbria by Julia della Croce

Back to the main Italy page

Italy on Wikipedia

More country Destinations

This page modified January 2007

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