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Spaghetti Carbonara Recipe

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This recipe for Spaghetti Carbonara, by , is from TOP SECRET FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kerry Strickland
Added: Tuesday, February 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs (at room temperature), ¼ cup grated Pecorino Romano cheese, ¼ cup grated Parmesan cheese, 1 lb spaghetti, ¼ cup olive oil, ¼ lb pancetta, cut into small cubes, 3 cloves garlic, very thinly sliced, ½ cup dry white wine, and salt and coarsely ground pepper

Directions:
Directions:
1. Bring a large pot of water to a boil.
2. Meanwhile, break the eggs into a warmed large, shallow bowl, add the cheeses, and whisk to blend.
3. Salt the boiling water and cook spaghetti until al dente, 7-9 minutes.
4. While the pasta is cooking, in a large frying pan over medium heat, warm the olive oil.
5. Add the pancetta and sauté until slightly crisp. Add the garlic and sauté for 1 minute. Add the white wine and cook until reduced by half.
6. Drain the pasta, leaving a bit of water clinging to it, and add it to the bowl. Toss quickly and add pancetta with all of the pan juices.
7. Season with salt to taste and generous amount of pepper and serve immediately.

 

 

 

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