Spaghetti carbonara
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spaghetti |
| 2 | tablespoons | Salt |
| 6 | quarts | Water, boiling |
| ½ | cup | Butter |
| ½ | pounds | Bacon, chopped |
| 2 | cups | Smoked ham, diced |
| 1 | each | Onion, large, chopped |
| 2 | eaches | Garlic cloves |
| ½ | pounds | Mushrooms, sliced |
| ½ | cup | White wine |
| 1 | cup | Heavy cream |
| 2 | eaches | Eggs, well beaten |
| ¼ | cup | Parsley, fresh, chopped |
| Salt & pepper to taste | ||
| ½ | cup | Parmesan cheese, freshly grated |
Directions
Cook spaghetti with 2 tb of salt according to package directions.
Drain. While spaghetti is cooking, melt butter in large skillet and saute bacon and ham until golden brown. Add onion and garlic and continue sauteeing for 5 minutes. Add mushrooms and saute for 1 minute. Stir in wine. Remove from heat. Beat cream and eggs together until well blended; stir mixture into skillet. Add spaghetti and parsley to sauce. Stir over low heat. Season to taste with salt and pepper. Serve piping hot and pass Parmesan cheese.
Source: Regina Zuklie, Festivale di San Giuseppe : The parents and friends of St. Joseph High School, Trumbull, CT Formatted for Meal-Master: Grant Ames, 02/04/95 Submitted By GRANT AMES On 02-05-95