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"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

Spaghetti alla Carbonara Recipe

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This recipe for Spaghetti alla Carbonara is from The Ballard/McGovern 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 oz. pancetta
2 large cloves garlic, peeled
3 tbsp. olive oil
1/2 tsp red pepper flakes, optional
salt
2 extra-large eggs
1/3 cup freshly grated Pecorino, Romano, or Parmigiano Cheese
Coarse-grained salt
1 pound spaghetti
ground black pepper
Directions:
Directions:
Start with a large quantity of cold water in a large stockpot. Set on high heat.
While the water is heating cut the pancetta into small pieces and chop the garlic very fine. Put the pancetta and garlic in a saucepan with the olive oil, pepper flakes and salt (the salt is added dependent on the saltiness of the pancetta). Place the saucepan on very low heat for 12 - 15 minutes. The pancetta should brown very slowly to render all the fat out.
While that's going on, in a bowl beat the eggs and combine with the grated cheese.
When the water begins to boil, add coarse salt to taste, then the pasta and cook until al dente (about 9 - 12 minutes). Drain the spaghetti well and place in a large serving bowl. Quickly add the pancetta mix and toss well. then just as quickly, add the egg and cheese mixture and toss. Grind a lot of black pepper over the dish, should be very peppery, toss well and serve hot.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The eggs will cook very well with the hot pasta so don't worry about that...

 

 

 

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