ALONG WITH CACIO E PEPE, PUTTANESCA, OXTAILS, CHICORY SALAD, AND TRIPE, SPAGHETTI CARBONARA IS ONE OF THE STAPLES OF ROMAN CUISINE. I’VE TRIED SEVERAL VERSIONS OF THIS DISH. MARIO BATALI SEPARATES THE EGGS AND BEATS IN THE WHITES AT THE END. BUT THIS MARCELLA HAZAN RECIPE IS SIMPLE AND FOOL PROOF. MAKE SURE THE PASTA BOWL IS WARM WHEN YOU BEAT THE EGGS IN IT AND AS SOON AS THE SPAGHETTI HAS DRAINED, ADD IT TO THE BOWL SO THE HOT PASTA WILL SLIGHTLY COOK THE EGGS. TOMATOES ARE AT THEIR PEAK RIGHT NOW, SO A PERFECT ACCOMPANIMENT MIGHT BE A TOMATO AND RED ONION SALAD. RADICCHIO WITH ITS BITTER LEAF ALSO CONTRASTS NICELY WITH THE RICHNESS OF THE EGGS, PANCETTA AND CHEESE. NO SPECIFIC WINE RECOMMENDATION THIS WEEK. I’M NO EXPERT, BUT I’D SAY THIS IS A PERFECT CHIANTI DISH.
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