Godfrey's Cambridge's Spaghetti Alla Carbonara (Di
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- 1 lb. spaghetti or spaghettini
- 1/4 lb. butter
- 1/4 cup heavy cream
- crushed black pepper
- dash oregano
- 15 slices bacon, fried, crisp and crumbled
- 3 egg yolks, beaten slightly with whisk
- parsley, chopped
1Cook spaghetti according to directions on package until just done, al dente.
2Melt butter, add cream, pepper, oregano and bacon. Simmer, stirring 5 minutes. Drain spaghetti through large colander.
3Transfer it to heated serving bowl and stir in beaten raw egg yolks, which will cook on contact with the hot pasta. Stir in cream/butter sauce and mix thoroughly. Garnish with parsley.
Source: My Old Recipes