Spaghetti carbonara neapolitan style

Yield: 4 Servings

Measure Ingredient
1 pounds Spaghettini
2 tablespoons Olive oil
½ pounds Pancetta; or bacon
1 medium Onion; chopped
½ cup Cold water
¼ cup Dry italian white wine
4 Eggs
4 tablespoons Heavy cream
8 tablespoons Fresh parmesan cheese; grated

1. Put large bowl in oven to warm.

2. Soak chopped onion in cold water for 15 minutes.

3. Chop Pancetta or bacon into 1 inch pieces.

4. Beat eggs and cream together with a fork. Add 4 tablespoons of the parmesan cheese to the mixture. 5. Bring water to a boil; add pasta 6. Dry onions and saute in olive oil with pancetta or bacon until onions are translucent.

7. Add wine; let come to a boil; reduce heat. Meat should not be crisp.

8. Drain pasta - do not rinse.

9. Remove warm bowl from oven, put pasta in it and toss with egg/cream mixture while the pasta and bowl are still warm. The heat from the pasta will cook the eggs.

10. Add meat/onion mixture and toss well.

Posted to recipelu-digest Volume 01 Number 562 by RecipeLu <recipelu@...> on Jan 19, 1998

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