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LOCATION: Recipes >> Pasta Sauces >> Carbonara 16

Print this Recipe    Carbonara 16

Spaghetti Alla Carbonara

4 to 5 oz smoked bacon (Pancetta for best results)
1 garlic close, Peeled
2 tablespoons extra virgin olive oil
1 oz butter
3 eggs
2 tablespoons chopped fresh parsley
2 tablespoon drive white wine
1 1/2 oz Parmesan cheese, grated
1 1/2 oz cheese, grated
salt and pepper
14 oz spaghetti

Remove the rind from the smoked bacon and cut into tiny strips.
Halve the garlic. Heat the oil in butter in heavy based pan. Add
the smoked bacon and garlic and cook over a medium heat for 3-4
minutes until the smoked bacon begins the crisp. Turn off the
heat; discard the garlic.

Meanwhile, in a mixing bowl large enough to hold the cooked spaghetti
later, beat the eggs with the parsley, wine and 1/2 of each of the
cheeses. Season with salt and pepper.

Cook spaghetti in a large pan boiling salted water until al dente,
or according to package instructions. When the spaghetti is almost
Cooked, gently heat smoked bacon in the pan. Drain the spaghetti
thoroughly, then immediately add to the egg mixture in bowl with
the smoked bacon. Toss well to cook eggs until they are creamy.
Add the remaining cheeses, toss lightly and serve at once.

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