the appetizer:

Though there are many individual regional cuisines in Italy, northern and southern Italian cuisines are primarily differentiated by the cooking fat and style of pasta commonly used. Northern Italian cuisine (other than on the coast) favors butter, cream, polenta, Mascarpone, Grana Padano, and Parmigiano cheeses, risotto and fresh egg pasta. Southern Italian cuisine tends toward Mozzarella, Caciocavallo and Pecorino cheeses, olive oil and dried pasta. Southern Italian cuisine also makes greater use of the ubiquitous tomato.



Pasta in Rich Sauce (Pasta Carbonara)

4 ounces butter
1/3 pound Pancetta, cut into 1/4-inch pieces
1 cup whole milk
1 tablespoons white wine vinegar
16 ounces pasta
2 eggs, beaten
1/4 cup freshly grated Parmesan
Salt, pepper

Fry the Pancetta in the butter over medium-high heat until it browns. Do not burn. Set aside.

In a small saucepan, heat the milk. Add the bacon and butter. Stir well. Add the vinegar. Milk will curdle. Reducer heat to low and cook the sauce gently for about 15 minutes. It should be smooth.

Cook the pasta until al dente. Drain well, then return pasta to pot. Add the sauce, the beaten eggs, and cheese. Stir well and serve.


Italian Recipes

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This page modified January 2007

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