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Linguine alla Carbonara Recipe

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

Contributor:  
Contributor:  
Debbie Davenport Fedele 1949
Added: Monday, August 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. thick bacon [our favorite is from the Amish]
6 eggs
1 c. half' and half
1/2 c. or more, freshly grated parmiggiano or Romano cheese
1 [+] lb. linguine - preferably whole wheat

*

Directions:
Directions:
Do ahead:

Slice/cut chilled bacon at 1 inch intervals. Saute' until lightly brown. Do not over cook. Drain and set aside on paper towel to remove grease.
Keep bacon fat aside for later use.
Grate cheese and set aside.
Beat eggs w/half and half. Set aside.

About one half hour before you wish to eat, put large spaghetti pot of water on to boil. When boiling, add 1 TBSP Kosher Salt [or sale grosso or sel gros, depending on which you have,] and about 2 TBSP olive oil. Add linguine. Boil until barely done. Drain.
Return cooked pasta to pan over low heat. Toss immediately with some bacon fat to separate the linguine and for flavor. Add gradually the egg mixture, tossing all of the time. [This step takes two people.] The egg mixture should be cooking as it is tossed w/the linguine. When almost all cooked, checked to see that it is not too dry. If too dry, add milk or half and half. Toss in bacon, then grated cheese. Serve w/ salad, fresh Italian bread and more grated cheese.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I always double this recipe; often because we feed more people, but especially because it is so good! It is easy to reheat, either on the stove or in the microwave. Just add some milk so it does not dry out.
* many people add more ingredients such as sautéed onions or mushrooms, or peas [canned or frozen.] I really like to keep the bacon flavor dominant.

 

 

 

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