Bobbie Paden's Spaghetti alla Carbonara Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. spaghetti, preferably imported Italian 1 small onion, chopped 2 garlic cloves, minced ½ cup dry white wine (optional) 4 eggs ½ lb. bacon, chopped ½ cup grated parmesan cheese salt coarse black pepper
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Directions: |
Directions:Cook bacon until it begins to brown then add onions and garlic. Cook until soft. Add wine and allow it to bubble about 30 seconds. Set aside.
Cook spaghetti in salted boiling water, according to directions on package. In a large serving bowl, add two whole eggs and two egg yolks, add ½ t salt, parmesan cheese and pepper to taste. Lightly beat with a fork or whisk.
When pasta is cooked ‘al dente’, do not drain, but set in sink, add a little cold water to stop the pasta from cooking further. Dip pasta by forkfulls, shaking to drain. Stir pasta into egg mixture. Repeat until all pasta is mixed. The idea is for the hot pasta to cook the egg, melt the cheese, and coat the individual strands of pasta. Add bacon mixture and toss. Add more seasoning as desired.
Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4-5 |
Preparation
Time: |
Preparation
Time:15 - 20 minutes |
Personal
Notes: |
Personal
Notes: This pasta dish is a traditional Roman favorite - eat it immediately, while it's hot, because as the Romans and Bobbie frequently say, "Pasta waits for no man ... man waits for pasta!" Buon appetito!
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