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Print this Recipe    Carbonara 12

Spaghetti alla Carbonara / Spaghetti with Egg and Bacon Sauce
Serves 4.

4 tablespoons soft butter
2 whole eggs
2 egg yolks
1 cup freshly grated Parmesan cheese
6 to 8 quarts water
1 teaspoon salt
1 pound spaghetti, spaghettini, or linguine
8 slices of bacon, cut crosswise into 1/4 inch strips
1 teaspoon dried red pepper flakes (optional)
1/2 cup whipping cream
Freshly ground black pepper

In a small bowl, cream the butter until soft and fluffy. Set aside.
In another small bowl, beat the eggs and egg yolks with a fork
until they are well blended, then stir in 1/2 cup of the grated
cheese. Set aside. Bring water and salt to a boil in large kettle.
Add pasta. Stir for a minute so it won't stick. Cook over high
heat, stirring from time to time, until tender (usually 7 to 12
minutes.) While pasta cooks, fry bacon in heavy skillet over moderate
heat until crisp. Pour off about half the bacon grease, then stir
in red pepper (if you're using it) and then the cream. (BTW, even
though the recipe calls for red papper flakes, I usually used ground
red pepper. It works really well in this dish!) Bring the
bacon-pepper-cream mixture to a simmer and keep it warm until the
pasta is done.

This is the tricky part. From here on, work as quickly as possible.
The success of this dish hinges on keeping everything as hot as
you can while you assemble the thing. Anyway, when spaghetti is
cooked, drain it completely. Return it to the (hopefully still
hot) kettle. Stir in the creamed butter, tossing to coat all
strands. Then stir in the bacon-pepper-cream mixture, then finally,
stir in the egg-cheese mixture, mixing everything together thoroughly.
Hopefully, the heat of the pasta, etc. will cook the eggs on contact.
Season to taste with salt and peper. Pass remaining cheese for
topping.

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