Rigatoni alla Carbonara

Professionally, Daniel monitors air quality, while Ilaria, whose professional skills are as consecutive translator (she is multi-lingual, naturally) and organiser of events, devotes much of her time to their two girls. However, she is also a major community energiser. I well remember the day, over three years ago now, when the-then Programme Co-ordinator for the weekly community meetings had resigned, and I had tears welling in my eyes, and it was at this stage that Ilaria, who had run a grand election campaign for me, asked what help could she give me as new President. Lamenting, I said that I really needed an organiser for the Monday Mornings, and she said, without hesitating, I can do that!

Wow! Could she ever! For three years now, she has been organising the weekly talks at the Group, which are now even extended to evening events for working women. Her exceptional and professional work has raised the standards of the talks given (that, plus her fund-raising for needed items such as a laptop and proxima for projection, professional sound system, etc.), has formed a community out of disparate individuals (the cultural days given by the various communities are a huge hit) and, as a direct result, essentially doubled membership over the years.

Rigatoni alla Carbonara

150 grms guanciale, bacon
5 eggs, 3 yolks, 2 whole

Optional: a little bit of cream or milk to thin the egg mixture)
100 grms pecorino romano or parmesan
3 TBS extra-virgin olive oil
½ teaspoon pepper flakes (chilli)
2 cloves garlic, finely chopped
Salt & pepper to taste
500 grms ITALIAN rigatoni or spaghetti

On a very gentle flame, slowly render/cook the chopped bacon with the finely chopped garlic and pepper flakes, for about twenty minutes - the bacon should become soft, preferably NOT crisp;

Separately beat the eggs with the romano or parmesan and freshly ground pepper and salt to taste;

you could make the egg mixture more creamy with the addition of a little cream or milk;

Cook and drain your pasta well al dente and saute it quickly in the bacon, garlic, oil mixture;

Lower the flame and ON TOP of the hot pasta pour the egg mixture and stir very fast until the pasta is well coated but still creamy

Serve and enjoy immediately.

Buon Appetito, ciao! Ilaria