This recipe for Spaghetti Carbonara, by Juliet Rogers, is from The Bob Rogers Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 eggs 1 pint heavy cream 1/2 c. panchetta or ham, diced parmesan cheese 1 Tbl. white cooking wine 1 lb. spaghetti salt and pepper
Cook pasta al dente. While pasta is cooking, fry panchetta/ham. Add white cooking wine. Drain pasta and put back in pan. Add remaining ingredients and cook over medium heat until eggs start to cook. Sprinkle with parmesan cheese, and salt and pepper.
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