A Cooking Fool

Spaghetti Carbonara

Posted By: The Fool
Date: Tuesday, April 20 2010, at 10:44 a.m.

In Response To: Fettucini with Cream, Peas and Ham (The Fool)

This is an old standard and one of my favorite ways to serve pasta. Easy to make.. Ingredients 1 pound spaghetti 1 tablespoon olive oil 8 slices bacon, diced 1 tablespoon olive oil 1 small onion, chopped 1 clove garlic, minced 1/4 cup dry white wine 4 eggs 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley 2 tablespoons grated Parmesan cheese S&P Directions In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside. Meanwhile in a large skillet, cook chopped bacon until crisp; remove and drain on paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in same skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine; cook one more minute. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty). Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table. Some good bread and a glass of white wine and you are there!!

Messages In This Thread

Fettucini with Cream, Peas and Ham
The Fool -- Friday, January 27 2006, at 12:10 p.m.

Spaghetti Carbonara
The Fool -- Tuesday, April 20 2010, at 10:44 a.m.

 

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Message: > This is an old standard and one of my favorite ways to > serve pasta. Easy to make.. > Ingredients > 1 pound spaghetti > 1 tablespoon olive oil > 8 slices bacon, diced > 1 tablespoon olive oil > 1 small onion, chopped > 1 clove garlic, minced > 1/4 cup dry white wine > 4 eggs > 1/2 cup grated Parmesan cheese > 2 tablespoons chopped fresh parsley > 2 tablespoons grated Parmesan cheese > S&P > Directions > In a large pot of boiling salted water, cook spaghetti > pasta until al dente. Drain well. Toss with 1 > tablespoon of olive oil, and set aside. > Meanwhile in a large skillet, cook chopped bacon until > crisp; remove and drain on paper towels. Reserve 2 > tablespoons of bacon fat; add remaining 1 tablespoon > olive oil, and heat in same skillet. Add chopped > onion, and cook over medium heat until onion is > translucent. Add minced garlic, and cook 1 minute > more. Add wine; cook one more minute. > Return cooked bacon to pan; add cooked and drained > spaghetti. Toss to coat and heat through, adding more > olive oil if it seems dry or is sticking together. Add > beaten eggs and cook, tossing constantly with tongs or > large fork until eggs are barely set. Quickly add 1/2 > cup Parmesan cheese, and toss again. Add salt and > pepper to taste (remember that bacon and Parmesan are > very salty). > Serve immediately with chopped parsley sprinkled on > top, and extra Parmesan cheese at table. > Some good bread and a glass of white wine and you are > there!!
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