"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spaghetti Alla Carbonara Recipe

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This recipe for Spaghetti Alla Carbonara, by , is from Cook Book Of Recipes, 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!

Estela Martinez


1 pound Spaghetti
6 ounces bacon, chopped
1 cup of onion, small onion, chopped
1 cup green onions, Trimmed & chopped
1 teaspoon black pepper
1 cup grated Grana Padano or Parmigiano-Reggiano, (or any aged Cheese or Italian Cheese)
2 large egg yolks
kosher salt
Extra-virgin olive oil, if needed

+ Bring a large pot of salted water to boil. Slip Spaghetti into the boiling pasta water & stir.
+Cook Bacon in skillet over medium heat until fat has mostly rendered, about 4 to 5 mins. (If bacon is lean, you can add a drizzle of olive oil to help start rendering of the fat)

+Push bacon to one side of the pan & add the onion. Let both cook separately until onion is tender, about 5 minutes, then mix the two back together. (If you like, you can drain the bacon fat here & replace it with olive oil)

+Ladle 4 cups of pasta water into skillet with the bacon & onion, bring to rapid boil & quickly reduce the sauce. Meanwhile, whisk egg yolks with 1/4 cup hot pasta water in small bowl. When the sauce has reduced by about half & spaghetti is cooked, scoop pasta into the sauce with tongs. Add green onions, pepper & salt to taste.

+Toss pasta until its coated in the sauce & the green onions are wilted. Remove the pan from the stove & quickly mix in the egg yolks, stirring until creamy. Toss the pasta with the grated cheese & serve immediately.




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