"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CARBONARA Recipe

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This recipe for CARBONARA, by , is from The BROWN Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
PAUL BROWN
Added: Tuesday, August 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
SALT AND PEPPER TO TASTE
1 # PASTA SUCH AS SPAGETTI OR RIGATONI
1/4 CUP OLIVE OIL
1/4 # PANCETTA [ITALIAN BACON] CHOPPED
1 TSP RED PEPPER FLAKES
5 TO 6 GARLIC CLOVES CHOPPED
1/2 CUP DRY WINE
3 LARGE EGG YOLKS
GRATED ROMANO CHEESE FRESH PARSLEY FOR GARNISH

Directions:
Directions:
šPUT A ALRGE POT OF WATER TO BOIL. ADD ALIBERAL SALT AND PASTA. COOK TO AL DENTA, ABOUT 8 MINUTES
2. HEAT A LARGE SKILLET OVER MED HEAT. ADD OLIVE OIL AND PANCETTA. BROWN ABOUT 2 MIN. ADD RED PEPPER FLAKES AND GARLICCOOK ABOUT 3 MINUTES MORE. ADD WINE AND STIR UP ALL THE PAN DRIPPINGS
3. IN A SEPERATE BOWL BEAT EGG YOUKS THEN ADD 1/2 CUP OF PASTA COOKING WATER. THIS TEMPERS THE EGGS AND KEEP THEM FROM SCRAMBLING WHEN ADDED TO THE PASTA.
4. DRAIN THE PASTA WELL AND ADD IT DIRECTLY TO THE SKILLET WITH PANCETTA AND OIL. POUR THE EGG MIXTURE OVER THE PASTA. TOSS RAPIDLY TO COAT THE PASTA WITHOUT COOKING THE EGG. RMOVE PAN FROM HEAT AND ADD A BIG HANDFUL OF CHEESE. CONTINUE TO TOSS AND TURN THE PASTA UNTIL IT SOAKS UP THE EGG MIXTURE AND THICKENS. 1 TO 2 MIN
GARNISH W/ PARSLEY AND EXTRA CHEESE

Number Of Servings:
Number Of Servings:
4

 

 

 

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