"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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 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. Do not drain fat from
pan, set aside.

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

Reheat the pancetta in the pan with the fat and add
approximately 1/4 cup of the pasta cooking water.
Toss in the cooked pasta and heat shaking the pan
for 1 minute. Add the grated cheese, eggs and
black pepper and toss until fully incorporated.

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:
Adapted from Mario Batali. He adds
just the egg whites, finishes the dish, then serves
4 "nests" , into each of which he places one of the egg yolks.
You can try it this way if you're okay with really raw egg yolk.

 

 

 

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