This recipe was remembered by Grandpa Borre from the 1940s during World War II after he arrived during the Anzi landings against the Italians. The Carbonara refers to the black pepper coating of the bowl, which is the spark that sets this one off. Be warned that this recipe uses raw eggs (which raises the specter of salmonella poisoning).

15 min. preparation, 15 min. cooking, for 4

1 lb spaghetti

4 tbs (1/2 stick) butter

1 1/2 tsp black pepper (coarse & freshly ground)

1/2 lb Italian pancetta (Canadian bacon or ham can be substituted if necessary)

4 eggs

1/4 cup whipping cream

salt

1 cup grated Parmesan cheese

1. fill pot with water, add spaghetti, and begin to boil

2. generously grease a large serving bowl with 4 tbs butter, coat it with the black pepper, and set aside

3. cut pancetta, bacon, or ham into slivers

4. heat skillet, melt 2 tbsp butter, saute pancetta, bacon, or ham, and set aside

5. in small bowl beat eggs and cream, then add salt

6. drain spaghetti and immediately add pancetta, bacon, or ham and toss gently

7. add egg mixture to hot pasta while tossing gently, pour into pepper-coated serving bowl, top with Parmesean cheese, toss, and serve while hot

This page was updated on 3-10-98. If you have queries or comments, email rcarlton@arkansas.net