Hawaiʻi Island chef Philip “Ippy” Aiona recently released “Growing Up Hapa in Hawaiʻi.” Beyond a collection of recipes, the cookbook is a profound memoir about being raised to be proud of one’s heritage. Aiona tells the story of how food has helped him reflect on and honor his Hawaiian and Italian roots.
Raised in Waimea, Aiona’s father ran a Hawaiian plate lunch shop, and his mother owned an Italian restaurant. The blend of businesses inspired Aiona’s unique approach to marrying cuisines, leading to the launch of popular restaurants on the Big Island, including Ippy’s Hawaiian Barbecue, The Dizzy Pita and The Three Fat Pigs.
Aiona has also starred on “Food Network Star,” “BBQ Brawl” and “Alex vs. America,” and now his own award-winning series, “Eating Our Roots.”
The chef is sharing a recipe for spaghetti carbonara, which can be found in his new cookbook. “I first learned how to cook this dish while on a trip to Europe by an Italian chef. He made it clear that most people make this recipe wrong,” Aiona recalls.
Aiona says this dish is all about simplicity. “No cream, no mushrooms, and no peas; this is the way carbonara should be eaten!” He adds, “If I had one last dish to eat, this would be it.”
Spaghetti Carbonara
Ingredients:
- 1⁄2 pound spaghetti
- 1 tablespoon olive oil
- 1 cup diced pancetta (you can substitute bacon, but not maple flavor)
- Pinch red pepper flakes
- 10 cloves garlic, minced
- 3⁄4 cup white wine
- 2 eggs, beaten
- 1⁄4 cup Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon chopped parsley
Directions:
1. Cook the pasta: In a large pot on high, bring water to boil and cook pasta to desired texture. Make sure water is heavily seasoned with salt. Drain, rinse and set aside.
2. Cook the pancetta and garlic: Add 1 tablespoon oil to a pan on medium-high heat and cook pancetta until crispy. Add red pepper flakes and garlic and cook for only another minute, making sure garlic doesn’t burn.
3. Make the sauce: Add white wine and cook down by half. Add pasta and cook until the wine is absorbed and pasta is hot. Turn off heat and remove from the hot burner. Slowly add the eggs while also stirring the pasta; this part is very important as you don’t want the egg to scramble. It should create a beautiful creamy sauce. Add the cheese and mix together. Season with salt and pepper to taste and finish with chopped parsley.
ʻOno at Home is HAWAIʻI Magazine’s recipe series that brings the flavors of the Islands to you, wherever you are in the world.
