Biagio's Spaghetti Carbonara



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Biagio's Spaghetti Carbonara

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

Put large bowl in oven to warm at lowest possible setting. Soak chopped
onion in cold water for 15 minutes to reduce pungency. Chop Pancetta or
bacon into 1/4-inch x 1-inch strips.

Beat eggs and cream together with a fork. Add about 4 T Parmesan cheese to
the mixture.

Wash pasta. Put on water to cook pasta. Add pasta when boiling. In the
meantime...

Dry onions and saute with pancetta or bacon in olive oil until onions are
barely translucent. Add wine and reduce heat when initial boiling ceases.
Meat should not be crisp.

When pasta is cooked, drain, but DO NOT WASH. Quickly remove bowl from
oven, put pasta in it and toss with egg, cream and cheese mixture so that
heat from pasta cooks eggs. Add meat, onions and wine without draining fat
and toss until thoroughly mixed. Sprinkle remaining cheese to taste, toss
and serve immediately.

NOTES:



Ingredients:

1 lb Spaghetti (thin),
-rotini or equivalent
-pasta
2 tb Olive oil
1/2 lb Pancetta or bacon
1 md Yellow onion
-(chopped)
1/2 c Cold water
1/4 c Italian white wine,
-dry
4 Eggs
4 tb Heavy cream
8 tb Parmesan cheese
-(grated)

Serves:

3 Servings 		 
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