Biagio's Spaghetti Carbonara
Yield
3 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spaghetti
|
|
| 2 | tablespoons |
olive oil
|
|
| ½ | pound |
bacon
|
|
| ½ | cup |
water
cold |
|
| ¼ | cup |
white wine
|
*
|
| 4 | large |
eggs
|
|
| 4 | tablespoons |
heavy whipping cream
|
|
| 8 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spaghetti
|
|
| 3E+1 | ml |
olive oil
|
|
| 226.8 | g |
bacon
|
|
| 118 | ml |
water
cold |
|
| 59 | ml |
white wine
|
*
|
| 4 | large |
eggs
|
|
| 6E+1 | ml |
heavy whipping cream
|
|
| 1.2E+2 | ml |
Parmesan cheese
|
|
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.
Beat eggs and cream together with a fork.
Add about 4 tablespoon Parmesan cheese to the mixture.
Wash pasta.
Put on water to cook pasta. Add pasta when boiling.
In the meantime.
Dry onions and sauté 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.
