spaghetti alla carbonara
The first time I tasted this was at the gathering for my father's funeral. Our Italian neighbors, the Businelli family, brought a huge bowl full and we were all very impressed with this very tasty dish. We had never heard of it before but it soon became a favorite. I'm not sure, but I think the recipe I found in my mother's drawer may be the handwritten copy that they later shared with her. I hope you like it. You can also use angel hair pasta (I prefer that).
Blue Ribbon Recipe
Creamy, savory, and super-satisfying, this spaghetti carbonara is sure to please everyone. The heat of the cooked pasta cooks the eggs and Parmesan cheese to create a creamy sauce. Tossed with smoky bacon and sweet onions, it's a restaurant-quality recipe. Grab a glass of wine, and you have a delicious date night dinner.
Ingredients
- 1 medium onion
- 3 tablespoons olive oil
- 1 tablespoon butter
- 8 slices bacon
- 1/2 cup white wine
- 1 pound spaghetti
- 4 large whole eggs
- 3/4 cup Parmesan cheese (more, if wish)
- to taste - salt and pepper
How To Make spaghetti alla carbonara
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Step 1Chop onion into small pieces. Brown in olive oil and butter. -
Step 2Cut bacon into very small pieces. Mix bacon with the wine and onion and cook over slow heat for about 20 minutes. If it becomes too dry add either more wine or water.
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Step 3In the meantime, cook spaghetti according to package directions.
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Step 4While the above items are cooking, break eggs into a large bowl with Parmesan cheese, salt, and pepper; beat well.
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Step 5When the spaghetti is ready, drain and pour over the eggs. Mix well. The heat of the spaghetti is going to cook the eggs.
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Step 6Over the pasta pour the bacon mixture; mix again. Serve.
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