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Pasta alla Carbonara Recipe

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This recipe for Pasta alla Carbonara, by , is from Breast Cancer 3-Day, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Danielle Erwin

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. sugar-cured bacon, cut into 2-inch pieces (or pancetta)
Olive oil
1 lb. white onions
Butter
1-1/2 lbs. sliced mushrooms
1 c whipping cream or half and half
3/4 c chopped Italian parsley
8 eggs
1/2 c grated parmesan cheese.
1/4 tsp dried red pepper flakes
2 lbs tube spaghetti such as Ronzoni Perciatelli or a narrow fetuccine

Directions:
Directions:
Cook the bacon or pancetta, but do not let it get too crisp. Drain on paper towels.
In a large skillet, pour in enough olive oil to cover bottom of pan. Cook onions until soft--Do Not Burn--add more olive oil if necessary. Drain on paper towels. In same pan, cook mushrooms in a little butter, until almost soft--Do Not Overcook--Add onions and bacon to the pan. Mix well and reduce heat to low. Begin cooking pasta in a large pot, according to directions.
In a bowl, beat eggs with cream, parmesan cheese, parsley and red pepper flakes.
Drain the cooked pasta. To this pot over low heat, add the bacon, onion, mushroom mixture then pour the egg, cream, and parmesan mixture and combine. The egg mixture will cook on contact with the hot pasta creating a creamy sauce. Serve in a large, pre-heated bowl or pasta dish. Sprinkle with more chopped parsley, if desired and served with a bowl of grated parmesan.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
Serve with a green salad and crusty French bread

 

 

 

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