Name: Spaghetti Carbonara
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 lb Thin Spaghetti; ½ cup Cold Water; 2 tbsp Olive Oil; 4 Eggs; ¼ cup Italian Dry White Wine; ½ lb Pancetta Or Bacon; 4 tbsp Heavy Cream; 1 med Yellow Onion; 8 tbsp Grated Parmesan Cheese

The Recipe Bin: Italian - Entrees: Beef & Other Meats

Spaghetti Carbonara



1 lb Thin Spaghetti ½ cup Cold Water 2 tbsp Olive Oil 4 Eggs	¼ cup Italian Dry White Wine ½ lb Pancetta Or Bacon 4 tbsp Heavy Cream 1 med Yellow Onion (Chopped) 8 tbsp Grated Parmesan Cheese



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 ¼-inch x 1-inch strips.

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

Wash pasta.
Put on water to cook pasta.
Add pasta when boiling.

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.


Makes approximately 3 servings. unknown calories per serving.

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Database Last Updated: March 11 2024.
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