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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Carbonara Recipe

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This recipe for Carbonara is from The Vanderheiden Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 tbsp softened butter, 2 whole eggs, 2 egg yokes, 1 c parmesan cheese, 1 tsp salt, 1 lb spaghetti, 8 slices bacon cut into 1/2-1/2" pieces, 1/2 c heavy cream, dash of sugar to taste, black pepper to taste
Directions:
Directions:
Cream butter till fluffy. In separate bowl, beat eggs & egg yolks till well blended. Add 1/2 c grated parmesan. Set aside. Heat large casserole in a 200 degree oven. Bring 6-8 qts water to a boil. Add salt and spaghetti over high heat until al dente. Fry bacon till almost crisp. Pour off about 1/2 of fat. Add cream and sugar. Keep warm til spaghetti is done. Drain spaghetti thoroughly. Transfer to heated casserole. Stir in creamed butter by tossing with 2 forks, coat every noodle. Stir in bacon/cream mixture. Carefully mix well. The heat from the pasta should cook the eggs on contact. Serve at once with more parmesan.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe was passed on from Ben's mom, I.V. Pabst. I do not know where it originated from.. It's Ben's favorite dish, he prefers to call it "Heart Attack Pasta"

 

 

 

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