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Spaghetti Alla Carbonara Recipe

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This recipe for Spaghetti Alla Carbonara, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rita Fair


1/2 pound pancetta (unsmoked Italian bacon) in a single 1/2-inch-thick slice (or substitute slightly more than 1/2 pound thick-sliced bacon or 1/2 pound Canadian bacon)
1 pound package spaghetti, preferably imported from Italy
2 tablespoons olive oil and 1 tablespoon butter
4 garlic cloves, peeled and lightly crushed
1/4 cup dry white wine
3 whole eggs
4 to 5 tablespoons freshly grated pecorino Romano cheese
1/2 heaping cup freshly grated Parmesean cheese
8 to 10 twists freshly ground black pepper
1 tablespoon finely chopped parsley

Pare away the rind from the pancetta and cut into 1/4-inch strips.

Drop the spaghetti into 4 to 5 quarts salted, boiling water (about 4 tablespoons salt).

Put the oil, butter, and crushed garlic cloves in a small saute pan. Brown the garlic until it is a deep golden color, then remove and discard it. Add the pancetta to the pan and fry it at medium-high heat until it is slightly crisp at the edges. (If smoked bacon is used, heat it first in a small frying pan. When at least 2 tablespoons of fat are released, remove the bacon with a slotted spoon, add it to the saute pan, and proceed.) Add the wine. When it has completely boiled away, turn off the heat.

Break open the eggs into the bowl in which you are later going to toss and serve the spaghetti and beat them lightly, adding the two grated cheeses, the pepper, and the chopped parsley.

Check the spaghetti for tenderness. When nearly done (bear in mind that it should be served al dente, "firm to the bite"), start reheating the pancetta (or bacon) in the pan.

When the spaghetti is cooked, drain it in a pasta colander, shake away all moisture, and add it to the bowl containing the egg, cheese, and parsley mixture. Toss it rapidly and thoroughly until it is well coated, then pour the contents of the pancetta pan over it. Toss again and serve immediately.

Personal Notes:
Personal Notes:
Recipe from "Travel & Leisure" at Table/Abroad. Recipe was perfected by Marcella Hazan, author of the highly regarded "Classic Italian Cookbook."




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