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Spaghetti Carbonara Recipe

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

Contributor:  
Contributor:  

Added: Saturday, September 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 egg yolks
6 tbsp parmesan cheese, grated
salt and ground pepper
6 tbsp olive oil
3 oz pancetta or bacon, cut into julienne strips
1 1/4 lb spaghetti

Directions:
Directions:
In a bowl beat the egg yolks with the parmesan cheese. Season to taste with salt and pepper. In a large pot bring 6 quarts of salted water to a boil. In a large frying pan, heat the olive oil and pancetta or bacon together over medium heat. Saute until crisp and golden, about 5 minutes. Meanwhile, add the spaghetti to the boiling water and cook until barely al dente. Drain the pasta and transfer it to the frying pan containing the pancetta. Stir over low heat for 2 minutes. Arrange the pasta on a warm platter. Pour the beaten egg yolks over the top and immediately toss well to coat the spaghetti. Serve piping hot.

Number Of Servings:
Number Of Servings:
Serves 6

 

 

 

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