"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta Carbonara Recipe

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

Lindsay Stroud
Added: Saturday, May 24, 2008


1lb angel hair pasta or spaghetti
8 slices of bacon
C olive oil
1 chopped medium onion
1Tbs butter
C chicken broth
1/8 tsp salt
t black pepper
2 eggs lightly beaten
1 pkg shredded parmesan cheese.

Cook spaghetti.
In a very large skillet (big enough to hold ALL ingredients), cook bacon until crisp. Discard the drippings (no need to clean or wipe pan out) and add olive oil. Add the onion and cook about 5 minutes. Add butter, broth, salt and pepper. Heat through but do not let it boil (about 2 minutes). Remove from heat. Drain
pasta and add it to the sauce in the skillet. Add beaten eggs (hot pasta will cook the eggs) and shredded
parmesan and toss quickly. Continue tossing until sauce thickens slightly. Add crumbled bacon and parsley
to garnish.




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