Spaghetti Carbonara

This ancient Italian dish probably dates back to the Romans. Accounts for the name vary. One explanation for the name is the dish was popular among charcoal makers. Another, that it is named for the crushed black pepper resembling tiny pieces of charcoal. A more fanciful version tells that when charcoal makers prepared it at work, the charcoal dust from their clothes would fall off and sprinkle the dish, the pepper being added as a reminder of that. Another account is that the original dish was created by members of a secret society, the Carbonari, which is sort of an Italian version of the Freemasons.

The dish was relatively obscure until WWII, when eggs and bacon were readily available from American troops in Italy, while other food stuffs were in short supply. The dish became popular with soldiers stationed in Italy, and when they returned home, they brought the dish to the United States.

While not normally considered a breakfast recipe, it's got bacon and eggs so why not? Sounds like breakfast to me.

8 ounces spaghetti
1 tablespoon extra virgin olive oil
1/3 cup onion, diced
2 cloves garlic, minced
1/2 cup pancetta or a good quality slab bacon, diced
1/4 cup Parmesan cheese, grated
2 eggs
1/4 cup of reserved pasta water
Salt
Black pepper, freshly ground

Boil the spaghetti to al-dente in a large pot with a generous pinch of salt. While the spaghetti is cooking, heat the olive oil in a medium skillet on medium heat and saute the onion, garlic and pancetta until the onion is translucent and slightly browned. Remove from heat to wait for the pasta and beat the eggs and the Parmesan together.

When the pasta is done, put the skillet with the onions, garlic and pancetta back on the stove and bring it back to medium heat. Drain the spaghetti, and while still hot, add directly into the skillet with the pancetta and onions and toss for a half minute or so. Now pour the egg and cheese mixture and the reserved pasta water over the spaghetti and remove the skillet from the heat once more, while continuing to toss to thoroughly coat the noodles with the egg/cheese mixture. The idea is the eggs will cook with the residual heat from the skillet and the pasta. While tossing, add a generous amount of freshly ground black pepper.

Plate family style, topping with a little bit more grated parmesan.

Serves 2

Polenta Egg Parmigiano

This dish evolved from the union of an open-faced fried egg sandwich with tomato breakfast, one close-to-expiring tube of polenta, and some onion that I discovered in a fridge clean-out session.


If you don't have polenta, this would work great with a nice artisan bread or even english muffin. Alternately, poaching the egg, instead of frying, makes a more delicate version but I found I prefer the firmness of the fried egg over the softness of the poached.

1 tbsp extra virgin olive oil
1 tsp butter
4 Polenta cakes, 1/2 in. sliced
1/8 Medium sweet onion slices, cut into half rings
1 Medium tomato, chopped
1 clove garlic, minced
2 eggs
Dash of oregano
Salt & Pepper
Parmigiano-Reggiano

Fry the 4 polenta cakes in the olive oil and butter in a medium skillet on medium high heat until nicely browned. Remove and set aside to drain on paper towel. Saute the onion in the remaining oil and butter until starting to caramelize and add the tomato, garlic, oregano and a dash of salt and pepper. Saute for a minute or so. Reduce heat to low and simmer, stirring occasionally.

In a non-stick skillet fry the eggs to individual preferrence (I like over medium myself).

To plate, place two polenta cakes per plate, slightly overlapping. Lay the fried egg on top of the polenta and top with the tomato sauce. Using a vegetable peeler, garnish with thin slices of Parmigiano-Reggiano.

Serves 2