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Spaghetti alla Carbonara Recipe

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

Contributor:  
Contributor:  
Gil and Jeanne Slater
Added: Friday, June 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 oz pancetta (Or good bacon)
1/2 lb dry spaghetti
1 cup grated parmagiano/reggiano
4 eggs slightly beaten
Freshly ground black pepper

Directions:
Directions:
In a 12 to 14 inch saute pan, render and brown the
pancetta until crispy and golden. Reserve 2 Tb of fat in the pan and allow to cool.

Bring 6 qts of water to a boil and add 2 Tb salt. Cook
spaghetti until tender but al dente. Drain, reserving one cup of the cooking water

Add hot pasta and cup of cooking water to the pan and mix together. Add the eggs and cheese and toss with tongs until creamy. Add back the bacon and some black pepper, give a final stir.

Serve immediately with more grated cheese.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Note; If you want really great Caronara, hop on a flight to Rome and eat your fill. I know I did.

 

 

 

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