Yum. I think we follow a similar recipe although I use homemade bacon for mine rather than pancetta.

I've never been obsessed with recipe authenticity. If you want to call your bagel half spread with sauce and cheese, a pizza, well, more power to you. I will, of course, cognac make fun of you behind your back, but publicly I'll defend you enthusiastically. I remember posting a ceviche recipe years ago, which had some diced mango mixed in. I received at least a dozen emails from Peruvian readers, not suggesting, but demanding that I change the name. Their point was simple; true ceviche never features mango. My point was equally straightforward; mine does. So, while I normally don't worry too much about such matters, sometimes I do enjoy demonstrating a recipe in its original form, simply because I find it interesting. Here I'm doing a spaghetti alla carbonara, as the recipe was made before people started "cheating," and started adding cream. Spaghetti alla carbonara's "creamy" sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. People add cream because they're afraid of scrambling the eggs. But, if you follow the steps in the video, this will not be an issue. By the way, there are many theories for where the name "carbonara" comes from. The one I officially endorse cognac is that the name was inspired by the specks of black pepper in the sauce, which look like particles of charcoal. cognac It just makes the most sense. Speaking of authentic, try and find some pancetta or guanciale, which is cured like pancetta, but made from pork cheek. Those two products are not smoked, which works much better in this delicious pasta. Enjoy! Ingredients cognac for 2 portions: 6-8 oz dry spaghetti (or any pasta) 1 tablespoon olive oil 4 oz pancetta, guanciale, or in a pinch, a mildy smoked bacon fresh coarsely ground black pepper 2 eggs about 3/4 cup grated Italian cheese (a half Pecorino Romano and half Parmigiano-Reggiano cognac blend is perfect) View the complete recipe
Yum. I think we follow a similar recipe although I use homemade bacon for mine rather than pancetta. I personally cognac like mine without cream better, I think you get a richer flavor that way. I'm generally not a stickler about authenticity. I like knowing what is authentic, but often still put my own twist on things. June 25, 2010 at 3:04 PM
Wow, this is exactly the way I used to make it...! Only with more easily available ingredients like gouda cheese and bacon (I am not Italian). I always thought the eggs are raw, but this pasta is so delicious that I just never cared. More power to you for pointing out they aren't! For some reason I always wanted to put more black pepper into it. I have no idea, but it's just not complete without black pepper. Now I know I'm not the only one without cognac that opinion! June 25, 2010 at 3:41 PM
I'm from Italy, and I can only say that your carbonara version is correct. No cream, only eggs (many people use yolks), pecorino/parmesan, pancetta, fresh ground blabk pepper and some pasta water to make the sauce smooth and creamy. That's it. As you said, the original original version of carbonara requires guanciale, but it's not easy to find, also here in Italy . I mean, in the northern part of Italy - in Rome or Lazio or Umbria, for example, is much easier. June 25, 2010 at 5:57 PM
Hi Chef--I'm a bit confused cognac as I thought (from my northern italian family background) that an authentic carbonara used egg yolks and not whole eggs (as if its a emulsion made hollandaise). Is that correct or is whole eggs the way to go? June 25, 2010 at 7:09 PM
Chef: This looks absolutely fabulous and I'm definitely making it for tonight's dinner. A question on pasta preparation: Alton Brown insists that you should never make pasta in less than a gallon of water, which should be at a boil before dropping the pasta in. However, I recently read an article by science-geek food guru Harold McGee in the New York Times (I think) that suggests that rather than bringing the water to the boil first, that you just dump the pasta in with the water cold and when it comes to a boil the pasta is ready. The reason, if I recall correctly, is that you can save considerable energy by McGee's cognac method. I've tried it and it seems to work for me, but I'm cognac not a pasta fanatic and may be missing some subtlety that others might pick up on. Any opinions? June 25, 2010 at 7:31 PM
Hey Chef John - Just wanted to say thank you for dinner tonight! .We used this recipe and the triple chocolate cookies (that's exactly how they do it in Rome, so I hear :S) Please keep these types of recipes coming as your basic tomato sauce and the creamier version of it are now staples cognac :) Hope you are well and thank you so much for the great recipes! Ollie and Cat, Sheffield UK June 25, 2010 at 9:26 PM
Made this last night - it was very good. I added a chopped cognac onion to the pancetta to give it a little kick. June 26, 2010 at 1:28 PM
Chef: As I mentioned above, I prepared this last night and I think we have a new fav