On Thu, 2 Oct 2003 17:16:03 -0400, "No One" >
wrote:

>Back in the 60's I had a roommate from Italy that was here on a visa. He
>introduced me to Carbonara. He knew of three versions of spaghetti that
>his mother made, Bolognese, carbonara and Matharachana (sp?) is what it
>sounded like. Said they increases in hotness in the order given. This is
>how he made the carbonara. Never did make the hot one.

I think Mario has made something like the 3rd and it was A La
Matriciana (in the style of the mother/matriarch)

>Since Pancetta was not readily available in the states at that time, he used
>1/2 regular bacon cut into 1/2 inch pieces and 1/2 Canadian bacon, same
>cut. Fried it up until crisp and set aside. He said it made a close
>approximation.
>
>2 servings of no. 3 prince spaghetti cooked.
>
>2 Eggs beaten well, with lots and lots of black pepper and 1/2 Romano and
>1/2 parmesan cheese to form a think sauce. Set aside.
>
>When the pasta was done, it was quick drained and added to the bowl where
>the egg mixture was and tossed and tossed quickly to cook the egg. The meat
>with the drippings were then added and tossed again. To make a more moist
>dish, some of the pasta water can be added.
>
>Dennis
>-----------------------------------------------------------
Last night on $40 Dollars a Day, Rachel was in Rome and she had
Carbonara. Extremely quick and easy prep that of course I can't
remember. But I think it was cook spaghetti till al dente, while that
is cooking, prepare pancetta cooked in a little olive oil. Beat an egg
and lots of pepper in a bowl, drain the spaghetti, add to the
pancetta, and then add the egg until it just thickened around the
pasta as it will continue to cook a little from the residual heat.

Evan