Pasta alla carbonara

Yield: 4 servings

Measure Ingredient
1 \N Recipe Egg Pasta (or 3/4 Lb dry fettuccine)
¼ pounds Bacon (about 4 slices)
1 \N Onion
½ cup Parmesan cheese, grated
3 \N Eggs
\N \N Salt
\N \N Pepper

PREPARATION: Make the Egg pasta dough; roll as thin as possible and cut into ⅛- to ¼-inch wide strips. Cut the bacon into thin strips widthwise. Chop the onion. Grate the Parmesan cheese. NOTE: Recipe can be made to this point several hours in advance. COOKING AND SERVING: Cook the bacon in frying pan over medium heat until golden brown, about 10 minutes. Remove bacon and drain on paper towels. Reduce heat to low and cook onion in bacon fat until soft, about 5 minutes. Remove pan from heat and set aside. Beat eggs together in a small bowl. Cook pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain the pasta and return to pot. Over low heat, toss pasta with the bacon, onion, eggs, and Parmesan cheese until pasta is well coated; heat until pasta is warmed through. Season to taste with salt and pepper.

Serve immediately.

Makes 4 servings.

[COOKS March-April 1988]

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