"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Classic Carbonara Recipe

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This recipe for Classic Carbonara, by , is from The St. Kateri Tekawitha Catholic Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Father Steve



1 lb. spaghetti
6 eggs (beaten well)
1/2 pound fat bacon (speck) or thick cut Parma Ham
6 tbsps. heavy cream
chopped parsley
olive oil
salt & pepper
Parmesan cheese
2 oz. frozen peas (optional)

Fry the bacon/ Parma ham in the olive oil until crispy _ set aside

Boil the spaghetti until al dente, if using peas throw them in at the end of the boil.
Keep it boiling; then drain qickly and whilst still hot add the well beaten eggs, half the parsley, bacon /
ham, and its pan juuices,so that the latent heat cooks the eggs ont the spaghetti

Add cream and mix well

Serve with grated parmesan, pepper and the rest of the parsley (must be added in that order)




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