Robert Belcham is locally renowned in Vancouver for his continued contributions to the restaurant scene, including establishments like Fuel, Fat Dragon BBQ, Popina Canteen, Monarch Burger, and Campagnolo (as well as Campagnolo Upstairs and the further east Campagnolo Roma). He also fosters the culinary community through his work for the Chefs’ Table Society of British Columbia. Belcham’s beloved but now shuttered Campagnolo Roma was best known for its Spaghetti Carbonara. Although you can no longer enjoy the dish at the restaurant, you can still make it at home.
Spaghetti Carbonara
Serves 4
Ingredients:
- 1/2c guanciale, diced, usually found at an Italian deli
- 2tbsp extra virgin olive oil
- 2 generous tsp freshly ground black pepper
- 1/4c red onion, very thinly sliced
- 1/2c dry white wine
- 1 whole large egg
- 1/2c pecorino romano, grated very fine
- 400g fresh spaghetti
Directions:
- Bring a large pot of cold water to a boil and season heavily with salt. In a small bowl, mix the egg and grated pecorino and reserve.
- In large saute pan, over medium-high heat, add in the extra virgin olive oil. Add in the diced guanciale and slowly cook until it renders some of it fat and starts to crisp.
- Add in the red onion and cook until translucent, add in the black pepper and saute briefly. Add in the white wine and deglaze. Remove the pan from the heat.
- Start cooking your pasta, it should take 2 to 4 minutes maximum, depending on where you got it from. If you want to use dried spaghetti, cook it to your desired doneness.
- To the pan, add in the hot cooked spaghetti, and the pecorino egg mixture. Mix the pasta off heat until the sauce is thick and uniform. You can use a bit of pasta water to adjust the consistency of your sauce. It should just nicely coat the pasta.
- Divide amongst 4 warm pasta bowls and serve.
