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10 minutes meal
Traditionally served with spaghetti or fettuccine, I use what ever pasta is on hand (angel hair cooks fast). The sauce is traditionally made with a raw egg and not cream, but I can’t seem to stomach that idea. My Carbonarra is sounding more American than it is Italian. However, I didn’t forget one crucial ingredient, (that most Americans omit) black pepper… let me rephrase that, lots and lots of black pepper. Also, I had to omit all the American additions that I feel take away from the integrity of the dish, peas, mushrooms, etc… Okay, so I’m trapped somewhere between American carbonarra and true Italian carbonarra… This is how Hubster and I enjoy pasta alla carbonarra.

Pasta alla Carbonarra

Pasta alla Carbonarra

package of turkey bacon, 1 c. heavy cream, 1/2 c. chardonnay, 1/2 c. grated pecorino romano, 1 Tsp. minced garlic, fresh chopped parsley to garnish, generous amounts of fresh crackled black pepper, freshly ground sea salt, paprika

Cook pasta according to package directions. Tear bacon into small pieces, place in a medium saucepan and heat until crisp. Add garlic and mix. Add cream, wine, cheese, pepper, parsley and salt. Simmer over low heat, stir frequently. Once pasta is drained, toss into carbonarra sauce and coat thoroughly. Transfer pasta into bowls, top with another pinch of fresh chopped parsley, fresh grated pecorino romano and just a hint of paprika. Enjoy!

What is your favorite American take on an Italian Classic?