Sophia's Carbonara

I love anchovies. Bacon and its offshoots, not so much. I think the only time when I purposefully order cured pork products is when I am in Italy, where I know that they are made artisinally by seasoned butchers. Many regions have their typical cured pork preparation, and when I was in Rome, I had my fill of guanciale, which is cured pork jowl. I loved it. It was in many of the pasta dishes, especially carbonara and amatriciana. Carbonara is absolute comfort food. Its pasta tossed with eggs yolks, rendered guanciale, and black pepper. In the US many people add cream and peas and such, but not in Italy. In Italy it is incredibly simple.

When I came back I wanted to make carbonara, but substitute the pork fat with something else. I decided I would make my own version with anchovies, which would make a good substitute for the salty flavor that the ham lends to the dish. So this idea of making this version of carbonara has been buzzing in my head since I returned from Rome, but there is never the right moment. Thanksgiving snuck up on me, and then I had to go through the leftover days afterwards. So finally today was the day that I made this delicious pasta dish. I used whole wheat spaghetti, not because of its whole grain goodness, but simply because I prefer its sturdier texture sometimes. I boiled the spaghetti, and while it was cooking I chopped up 4 anchovies and some garlic and sautéed them gently in about 1 tablespoon of olive oil (see recipe for specifics). Then I grated about 1/3 cup Parmigiano Reggiano cheese and whisked together 2 yolks. Once the spaghetti was al dente, I scooped out some water to reserve and drained the pasta. I took the garlic and anchovies off the heat and tossed in my spaghetti with some of the drained cooking water. Then I added the egg yolks, followed by the cheese. The pasta was a bit hot, because the eggs got nubbly all over them, cooking slightly. But that is ok, because my mom’s carbonara comes out that way, and that is the way I learned to like it. I then grated some fresh pepper over top and enjoyed. It was simple, yet absolutely delicious.

So now I have this wonderful simple dish and want to share it, but I can’t figure out what to name it. It is really not carbonara, so I don’t want to name it that. Then I thought of Carbo-not-a (like, not really carbonara, get it?), but I think it is too cheesy. So, if any of you want to help me out with this naming process, please comment below and let me know what you think!!!