Spaghetti alla carbonara [charcoal-makers spaghetti]

Yield: 4 servings

Measure Ingredient
1 pounds Spaghetti
¼ pounds Lean bacon [pancetta], diced
¾ cup Grated parmesan cheese
3 Eggs, lightly beaten
¼ cup White wine
1 teaspoon Pepper

~--------------------------------------------------------------------- ~--- This recipe is much better with Italian-style bacon [pancetta], which is salted and peppered but not smoked.

~--------------------------------------------------------------------- ~-- Dice the pancetta into small pieces. Start a pot of water boiling; add salt and spaghetti as in package directions. While spaghetti is cooking, saute pancetta over low flame until crisp. Mix cheese, eggs, and wine together in a bowl. Drain spaghetti; return it to the warm pot (NOT over heat). Pour egg mixture over hot spaghetti and toss. Add the pancetta and toss some more; very little fat is produced by the pancetta but try to get some of it in the mixture.

The hot spaghetti cooks the eggs adequately. Transfer to a hot platter; serve with additional cheese. Submitted By NICK LA ROCCA On 02-17-95

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