Spaghetti Alla Carbonara Recipe
Ingredients
| Spaghetti | 8 Ounce | |
| Salt | To Taste | |
| Butter | 1 1/2 Ounce | |
| Oil | 2 Teaspoon | |
| Half a medium sized onion, finely chopped | ||
| Lean bacon | 4 Ounce, cut into strips | |
| Egg yolks | 2 | |
| 2 1/2 fl. oz. single cream | ||
| 8 tablespoons finely grated | ||
| Parmesan | ||
| black pepper | 1 | |
Directions
Cook the spaghetti in a large saucepan of salted boiling water until 'al dente'—about 11 minutes.
Meanwhile heat the butter and oil together in a saucepan and saute the onion in it until soft but not brown.
Then add the bacon strips and cook for a further 5 minutes.
Blend the egg yolks together with the cream and 6 tablespoons of grated Parmesan.
When the spaghetti is cooked, drain in a colander and return it to a dry hot pan.
Pour the bacon and onion mixture over the spaghetti, followed by the egg and cream.
Toss thoroughly and season with salt and pepper.
Serve immediately with the remaining Parmesan cheese sprinkled over.
Meanwhile heat the butter and oil together in a saucepan and saute the onion in it until soft but not brown.
Then add the bacon strips and cook for a further 5 minutes.
Blend the egg yolks together with the cream and 6 tablespoons of grated Parmesan.
When the spaghetti is cooked, drain in a colander and return it to a dry hot pan.
Pour the bacon and onion mixture over the spaghetti, followed by the egg and cream.
Toss thoroughly and season with salt and pepper.
Serve immediately with the remaining Parmesan cheese sprinkled over.
Chef
