Spaghetti alla carbonara (cheese spaghetti toss)
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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; toos over low heat until egg adheres to spaghetti and appears cooked. Serve with remaining cheese and freshly ground pepper.