It wasn’t that long ago that we talked about Pasta Carbonara. It goes by many names, and one of those happens to be Coal Miner’s Spaghetti. That got me to thinking, today is National Elise Island Family History Day. Many of the Coal Miners of America were immigrants or decedents of immigrants. There is no denying America is a country built on the backs of Immigrants.
Carbonaro literally means Charcoal Burner. Some believe the Carbonara was first made as a hearty meal of the Italian charcoal workers. In the U.S. this etymology gave rise to the term Coal Miner’s Spaghetti. I would venture to guess that those politically correct among us would view the term poorly. Yet it does convey a sense of history. And there is nothing wrong with that. We need to keep our history, however ugly that may be, in tact. It provides a lesson. Pretending that something didn’t happen doesn’t make it go away. Correcting the problem by way of restitution isn’t the answser either. No, we need to move forward and not repeat those mistakes. And that’s my rant for today.
I’ve got to tell you, I have my doubts about Coal Miner’s Spaghetti as a dish made for the workers. Maybe, once the miners returned home, their wives cooked up some spaghetti. But when you consider the use of raw eggs in Carbonara, it’s highly doubtful miners were packing spaghetti to eat in the mines.
In any case, this seems as good a day as any to share with you Coal Miner’s Spaghetti. Enjoy!
Coal Miner’s Spaghetti
3 large Eggs
1 tablespoon Olive Oil
4 oz Pancetta, diced
Salt to taste
12 oz Spaghetti Pasta
3/4 cup freshly grated Parmigiano-Reggiano Cheese
Coarsely Ground Black Pepper
Lightly beat eggs in a bowl. Allow eggs to come to room temperature.
Heat the olive oil in a large sauté pan, stir in the pancetta. Cook until crispy. Set aside and keep warm in the pan.
Cook the pasta in rapidly boiling salted water until al dente. Reserve 2 tablespoons of the pasta cooking water. Drain the spaghetti in a colander, immediately return pasta to the cooking pot. With the pot over very low heat, rapidly stir in the eggs, reserved pasta water and half of the cheese. Toss continuously until the eggs are gently cooked without scrambling and the sauce is creamy.
Add reserved pancetta and any pan drippings. Stir well. Season generously with fresh, coarsely ground black pepper. Transfer pasta to a warm serving platter, sprinkle with remaining cheese and serve immediately.
For a simple yet satisfying supper, serve with a simple salad and warm, buttery bread.
Let all the earth cry out to God with joy.
Welcome to Rosemarie's Kitchen 