Spaghetti alla carbonara (cheese spaghetti to

Yield: 4 Servings

Measure Ingredient
1 pack Thin spaghetti(16oz)
½ pounds Bacon,cut into 1/2" squares
½ cup Dry white wine
3 Eggs,well beaten
1 cup Grated Romano cheese
1 cup Grated Parmesan cheese
Freshly ground pepper

Cook spaghetti as directed on package; drain but do not rinse. Return to kettle. While spaghetti is cooking, fry bacon over medium heat until almost crisp; remove bacon and drain on paper towels. Stir wine into hot bacon fat. Heat to boiling. Boil and stir 3 minutes. Mix bacon, wine and bacon fat with spaghetti. Add eggs and ½ cup of either cheese; toss over low heat until egg adheres to spaghetti and appears cooked. Serve with remaining cheese and freshly ground pepper.

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