 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
An adapted recipe from an Italian cook book. Neither the books version nor this one calls for cream, contrary to how carbonara is commonly served. Prep time includes time it takes to boil water(before adding pasta). Ingredients:
1 cup pancetta or 1 cup prosciutto or 1 cup bacon |
1 cup finely minced onion (yellow or red) |
1 shallot, finely chopped |
1 garlic clove, minced fine |
olive oil |
1 lb spaghetti |
3 eggs |
1 cup grated mixed cheese (parmesian, belgioso romano etc.) |
4 tablespoons parsley |
1 cup dry white wine |
Directions:
1. Set a large pot of water to boil with about 1 Tbs olive oil and a few good shakes of salt for the pasta.
2. Add about a Tbs of olive oil to a large frying pan and heat over Med heat.
3. Add garlic and sauté until just barely brown.
4. Add onions and shallots, sauté until they are translucent.
5. Add meat and cook until meat is not quite cooked.
6. Add white wine and simmer on low heat.
7. Mix eggs parsley and half of the cheese mixture, set aside.
8. When pasta is done until just BEFORE al dente; strain it and add to frying pan with the meat mixture.
9. Toss well while adding the egg+cheese+parsley mixture gradually.
10. Put pasta in a preheated serving bowl and sprinkle some more cheese on top along with some fresh ground black pepper.
11. Serve immediately.
|
|