Spaghetti alla Carbonara Recipe
Summary
MethodBeaten
Ingredients
| 1 lb. spaghetti boiling salted water | ||
| Bacon | 3/4 Pound | |
| White wine | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Parmesan cheese | 2 Ounce, grated | |
| Freshly ground pepper chopped parsley | ||
| Grated Parmesan cheese | ||
Directions
Cook spaghetti in large saucepan of salted boiling water 10 to 12 minutes or until tender but still firm.
While spaghetti is cooking, remove rind from bacon, cut into 1/2 in. squares.
Saute in pan until cooked through but not crisp.
Add wine, simmer gently 3 minutes.
Drain spaghetti well, return to saucepan. Immediately add bacon and wine.
Blend together, then add well-beaten eggs and cheese.
Toss together over low heat.
Add a little freshly ground pepper.
Make sure spaghetti is well coated with egg-and-cheese mixture.
While spaghetti is cooking, remove rind from bacon, cut into 1/2 in. squares.
Saute in pan until cooked through but not crisp.
Add wine, simmer gently 3 minutes.
Drain spaghetti well, return to saucepan. Immediately add bacon and wine.
Blend together, then add well-beaten eggs and cheese.
Toss together over low heat.
Add a little freshly ground pepper.
Make sure spaghetti is well coated with egg-and-cheese mixture.
Chef
