Staying in: Tito’s Spaghetti alla Carbonara
Sometimes it’s hard to find the energy to get changed, drive, and go socialize in exchange for a meal we’ll enjoy. The option of staying cozy in our own space is an appealing one. There are times when we crave something comforting, and others when we’re drawn to something slightly more sophisticated. Often, this depends on the workday, the company, or even the weather. It’s not always easy to have the right recipe and ingredients on hand to make the plan come together.
In our home, there’s one pasta that’s always appealing and makes the evening feel special: Tito’s Carbonara. Its name comes from the father of some dear Panamanian friends of our family who lived in the Dominican Republic in the early 1980s. Of Italian descent, his cooking was simple and practical, and we’ve inherited several of his delicious recipes.
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Tito’s Spaghetti alla Carbonara
2 whole peeled garlic cloves
1 tablespoon olive oil
2 tablespoons butter
8 ounces guanciale, pancetta or chopped bacon
1 large white onion, finely chopped
Salt and freshly ground pepper
½ cup white wine
3 egg yolks
1 cup grated Parmesan cheese
½ pound spaghetti
Preparation:
Bring a large pot of salted water to a boil.
In a large skillet, heat the olive oil and butter over medium heat until hot. Add the garlic and brown it lightly. Remove the garlic and set aside. Add the pancetta and cook until crispy, then add the onion, salt, and pepper to taste, and sauté until softened. Add the white wine and cook for about 5 minutes, until it evaporates.
In another bowl, whisk the egg yolks with a little salt and pepper. Gradually add the Parmesan cheese until the mixture thickens. Set aside.
Cook the pasta in the boiling salted water according to the package directions until al dente. Drain and return to the pot. Add the egg mixture immediately, stirring well. Then add the hot pancetta with its rendered fat so the heat finishes cooking the eggs. Mix thoroughly and serve with extra cheese on the side for anyone who’d like a bit more.
