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Bobbie Paden's Spaghetti alla Carbonara Recipe

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This recipe for Bobbie Paden's Spaghetti alla Carbonara is from The Patsy Paden Whitson Family Cookbook Project, 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:  
1 lb. spaghetti, preferably imported Italian
1 small onion, chopped
2 garlic cloves, minced
½ cup dry white wine (optional)
4 eggs
½ lb. bacon, chopped
½ cup grated parmesan cheese
salt
coarse black pepper
Directions:
Directions:
Cook bacon until it begins to brown then add onions and garlic. Cook until soft. Add wine and allow it to bubble about 30 seconds. Set aside.

Cook spaghetti in salted boiling water, according to directions on package. In a large serving bowl, add two whole eggs and two egg yolks, add ½ t salt, parmesan cheese and pepper to taste. Lightly beat with a fork or whisk.

When pasta is cooked ‘al dente’, do not drain, but set in sink, add a little cold water to stop the pasta from cooking further. Dip pasta by forkfulls, shaking to drain. Stir pasta into egg mixture. Repeat until all pasta is mixed. The idea is for the hot pasta to cook the egg, melt the cheese, and coat the individual strands of pasta. Add bacon mixture and toss. Add more seasoning as desired.

Serve immediately.
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
15 - 20 minutes
Personal Notes:
Personal Notes:
This pasta dish is a traditional Roman favorite - eat it immediately, while it's hot, because as the Romans and Bobbie frequently say, "Pasta waits for no man ... man waits for pasta!" Buon appetito!

 

 

 

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