Feb 282012

January 4th is National Spaghetti Day.

Spaghetti is pasta shaped into a long thin noodle. Spaghetti is the plural form of the Italian word spaghetto meaning “thin string” or “twine”. Traditionally, spaghetti was 20 inches (50 cm) long, but nowadays it’s 10–12 inches (25–30 cm) long.

The Chinese were preparing noodles as early as 3000 B.C. A Greek myth suggests that the god Vulcan invented a device that made strings of dough. In 12th century Sicily, Tabula Rogeriana of Muhammad al-Idrisi reported seeing spaghetti noodles.

According to the American Pasta Report, 40 percent of population (or survey takers) prefer spaghetti over other forms of pasta.

Spaghetti has numerous toppings. The recipe here is for a classic Italian dish.

Spaghetti Carbonara
1 pound spaghetti
1 tablespoon olive oil
8 slices pancetta (or bacon), diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine
4 eggs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
pepper to taste

Cook pasta in a large pot of boiling salted water, until al dente.
While pasta is cooking make the sauce.
Cook pancetta until slightly crisp; remove and drain on paper towels.
Remove and reserve 2 tablespoons of bacon fat.
Add remaining 1 tablespoon olive oil and heat in pancetta pan.
Add onion and saut until translucent.
Add garlic and wine and cook 1-2 minutes.
Return bacon to pan; add cooked and drained spaghetti; toss to coat.
Add beaten eggs and cook tossing constantly until eggs are just set.
Add the 1/2 cup Parmesan cheese and toss.
Add pepper to taste.

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 February 28, 2012  Posted by at 11:35 am 01 January Tagged with: ,