Spaghetti a la Colosimo (Spaghetti a la Carbonara)

Flush with cash from the dozens of prostituties he pimped for, Chicago mob boss Big Jim Colosimo opened his own place in 1910, a gaudy café on Wabash near 22nd Street where he held court, swaggered and played the host—a role he relished. It was the gaudiest yet the most elegant place in town. It had a mahogany and glass bar, the dining room had green velvet wallpaper and trim gilded ceiling in sky blue with solid gold chandeliers over the dance hall floor which raised and lowered by a hidden hydraulic lift. He was murdered in the Cafe a few years later by persons unknown.



Colsimo dead in the hallway

Colosimo signature dish, Spaghetti a la Colosimo was actaully Spaghetti a la Carbonara renamed.

The Romans claim to have invented this simple and mouth watering dish

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 Servings Spaghetti Carbonara


1/4 pound (100 g) guanciale (see note), pancetta or bacon

1/2 cup (25 g) grated Pecorino Romano

4 egg yolks and 2 egg whites

1/4 cup (60 ml) heavy cream (optional)

Olive oil, salt, and pepper

A scant pound (400 g) of spaghetti


Set pasta water to boil. Meanwhile, dice the meat, sauté it in a tablespoon of oil till it's well cooked, and drain the pieces on a paper towel. As soon as the water boils, salt it and add the pasta.

While the pasta's cooking, lightly beat the yolks and one or two whites (just one white if you're using the cream). As soon as the yolks and whites are combined, beat in the cheese, pinches of salt and pepper, and the cream, if you're using it.

When the pasta's done, drain it and transfer it immediately to a heated bowl. Add the pancetta and pour the egg mixture over the pasta, stirring briskly (the heat of the pasta will cook the eggs). Serve immediately.