Spaghetti Alla Carbonara - 1 Recipe - Cooking Index
1 | Thin spaghetti - (16oz) | |
1/2 lb | 227g / 8oz | Bacon - cut into 1/2" square |
1/2 | Dry white wine | |
3 | Eggs - well beaten | |
1 cup | 146g / 5.1oz | Grated romano cheese |
1 cup | 146g / 5.1oz | Grated parmesan cheese |
Freshly ground pepper |
Cook spaghetti as directed on package; drain but do not rinse. Return to kettle. While spaghetti is cooking, fry bacon over medium heat until almost crisp; remove bacon and drain on paper towels. Stir wine into hot bacon fat. Heat to boiling. Boil and stir 3 minutes.
Mix bacon, wine and bacon fat with spaghetti. Add eggs and 1/2 cup of either cheese; toss over low heat until egg adheres to spaghetti and appears cooked. Serve with remaining cheese and freshly ground pepper.
Source:
Mario Batali
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