"Hunger is the best sauce in the world."--Cervantes

Spaghetti Carbonara Recipe

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

Contributor:  
Contributor:  
Courtney Tanner
Added: Tuesday, May 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. spaghetti
Salt
Olive Oil
1/3 lb. pancetta, chopped (Italian meat, available at deli counter)
4 or 5 garlic cloves, chopped
1/2 tsp. crushed red pepper flakes
1/2 c. chicken stock
2 large egg yolks
1/4 c. boiling pasta water
1/4 c. grated Parmigiano Reggiano cheese
Fresh parsley leaves, chopped
Salt
Pepper

Directions:
Directions:
Cook pasta til done in salted water.
Heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns. Add 2 T. olive oil, garlic and crushed pepper flakes and saute, about 2 minutes. Add chicken stock and cook until liquid is reduced by half, about 1 minute.
Beat together egg yolks and stir in boiling pasta water.
Drain pasta, add to pan with pancetta and garlic and remove from heat. Add egg mixture, cheese, parsley, salt, pepper and toss until sauce is absorbed and thickly coating the pasta. Adjust seasonings and serve immediately with extra cheese.

 

 

 

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