Ingredients: |
Ingredients: 2 Lbs sugar-cured bacon, cut into 2-inch pieces
Olive oil
1 Lb white onions, cut into 1 inch pieces
Butter
1 1/2 Lbs mushrooms, sliced (halve them first if large)
1 cup whipping cream (or half-and-half)
2/3 cup chopped parsley (Italian flat leaf if possible)
8 eggs
1/2 cup grated Parmesan cheese
1/4 tsp crush dried Italian red peppers
2 Lbs semolina pasta
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Directions: |
Directions:Cook bacon, but do not let it get too crisp. Drain on paper towels, removing as much grease as possible. In a large skillet, pour enough olive oil to cover bottom of the pan. Cook onion until soft. Do not burn. Add more oil if necessary. Drain on paper towels, removing as much grease as possible. In the same pan, cook mushrooms until almost soft in a little butter. Do not overcook. Add onions and bacon to the pan. Mix well and reduce heat to low.
In a bowl, beat eggs with cream, Parmesan cheese, parsley and crushed Italian red peppers. Place hot drained cooked pasta (use either spaghetti or narrow fettuccine) into a very large pasta dish. Put bacon-mushroom mixture on top. Pour egg mixture over it and toss thoroughly so all strands are coated. The egg mixture will cook on contact with the hot ingredients, creating a creamy sauce balanced with the onions and hot peppers. Sprinkle with more chopped parsley, if desired, and serve with a bowl of grated Parmesan cheese and a small bowl of crushed red peppers, to be used s desired. Beware the peppers are very hot.
serves 8-10 |
This recipe for Pasta alla Carbonara is from