Savoring the moment

Open a bottle of wine, put on the cooking apron and transform the kitchen into a temporary trattoria featuring a classic Italian dish from chef Joseph Scarpone.

By Phyllis Stein-Novack
Add Comment Add Comment | Comments: 0 | Posted Mar. 22, 2012

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“At 40, some people experience a mid-life crisis,” he said. “I call it a mid-life awakening.”


Spaghetti alla Carbonara


1 pound of spaghetti, cooking according to the package directions
About 6 ounces pancetta, cut into small cubes
2 cups heavy cream, at room temperature
6 egg yolks
Coarse cracked black pepper
Kosher salt, to taste
Parmigiano-Reggiano, for grating


Crisp the pancetta in a large skillet, at least 12-inches in diameter. Remove the pancetta with a slotted spoon.

Place the cream in a bowl and gradually whisk in the egg yolks one at a time. Keep whisking until the cream and yolks are well blended.

Drain the pasta in a colander and place it in the skillet. Add the pancetta, egg/cream mixture, lots of salt and pepper. Gently heat the pasta in the sauce and place it on four warm plates.

Top with the cheese.

Serves four.

Note from Phyllis: Joseph and I prefer this dish with lots of pepper, but you can alter the amount as you wish. If you have peppercorns and a mortal and pestle, simply crush them. SPR


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