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Pasta Carbonara Recipe With Romano Cheese Recipe

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This recipe for Pasta Carbonara Recipe With Romano Cheese, by , is from Nonna Inspired Cookbook Collection , 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!

Contributor:  
Contributor:  
Phyllis Carchia

Category:
Category:

Ingredients:  
Ingredients:  
1 Pound of Pasta (Angel Hair, Spaghetti or Rigatoni)
2 tbsp. of Bacon Grease
2 tbsp. of Olive Oil
1/2 Pound of Cooked Bacon or Pancetta (chopped)
4 Cloves of Garlic (chopped)
1/2 of Onion (chopped)
1 tbsp. of Butter
3/4 Cup of White Wine
3 Large Egg Yolks
1/2 Cup of Romano Cheese
Fresh Parsley
1/2 Cup of Parmesan Cheese

Directions:
Directions:
Cook pasta as directed. Remember to salt the water and reserve 1 1/2 cups of the pasta water. Using a large skillet over medium heat, add the oil and chopped bacon to the pan until browned. You can add the butter at this time to the pan. Add the onion and cook for another 5 minutes. Add garlic and saute for another 2 minutes, be careful not to burn. Add the white wine and let it cook down for about 10 minutes, leaving on a very low heat. In another bowl, beat the egg yolks and half of the reserved pasta water into the yolks to help temper the eggs so they do not scramble. Drain the pasta and add it directly to the skillet with the bacon and wine. Pour the egg mixture over the pasta and toss the pasta until it soaks up the egg mixture and thickens. Remove from heat and add the romano cheese, parsley, salt and pepper. You can also add 1/2 cup of parmesan cheese if you want. If mixture is two thick, add more pasta water.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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