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Carbonara Recipe

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This recipe for Carbonara, by , is from My Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nick Gregory
Added: Tuesday, September 11, 2007


2 tbsp butter
2 tbsp extra virgin olive oil
4 oz pancetta, cut from a 1/4 in thick slice, into thin strips
1/3 C dry white wine
4 egg yolks
3 tbsp freshly grated parmigian-reggiano cheese
1 tbsp freshly grated pecorino-romano cheese
1 tbsp finely chopped flat leaf parsley
1 pkg spaghetti

Boil 4 qt water. Meanwhile, put butter and olive oil in small
skillet over med-high heat. When melted, add pancetta and
cook until brown but not crisp. Add wine and cook until
reduced by 1/2. Remove from heat and set aside. Add 1
tbsp of salt and pasta to water, cook until done. While pasta
is cooking, lightly beat egg yolks w/two cheeses and parsley
and a pinch of salt and fresh ground pepper. When pasta is
done, return skillet to high heat, then drain pasta, add it to the
mixing bowl (eggs/cheese). Then add pancetta, toss again
and serve immediately.

Personal Notes:
Personal Notes:
*garnish w/ grated parmigiano-reggiano




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