spaghetti carbonara neapolitan style
- Categories
- Pasta
- Cream sauce
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Spaghettini |
| 2 tablespoons | Olive oil |
| ½ pounds | Pancetta; or bacon |
| 1 medium | Onion; chopped |
| ½ cup | Cold water |
| ¼ cup | Dry italian white wine |
| 4 | Eggs |
| 4 tablespoons | Heavy cream |
| 8 tablespoons | Fresh parmesan cheese; grated |
1. Put large bowl in oven to warm.
2. Soak chopped onion in cold water for 15 minutes.
3. Chop Pancetta or bacon into 1 inch pieces.
4. Beat eggs and cream together with a fork. Add 4 tablespoons of the parmesan cheese to the mixture. 5. Bring water to a boil; add pasta 6. Dry onions and saute in olive oil with pancetta or bacon until onions are translucent.
7. Add wine; let come to a boil; reduce heat. Meat should not be crisp.
8. Drain pasta - do not rinse.
9. Remove warm bowl from oven, put pasta in it and toss with egg/cream mixture while the pasta and bowl are still warm. The heat from the pasta will cook the eggs.
10. Add meat/onion mixture and toss well.
Posted to recipelu-digest Volume 01 Number 562 by RecipeLu <recipelu@...> on Jan 19, 1998
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