Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Pasta Sauces >> Carbonara 17

Print this Recipe    Carbonara 17

Spaghetti alla Carbonara (Spaghetti with egg and bacon sauce)
To serve 4 to 6

2 oz. soft butter
2 whole eggs
4 oz. freshly grated Parmesan cheese
8 to 13 pints of water
1 scant teaspoon salt
1 lb. spaghetti
8 rashers bacon, cut crosswise into 1/2 inch strips
1 scant teaspoon dried red pepper flakes (optional)
6 tablespoons double cream
Freshly ground black pepper

Cream the soft butter in a small bowl by beating it against the
sides of the bowl with a wooden spoon until it is soft and fluffy.
Beat the eggs and egg yolks with a fork or whisk in another small
bowl until they are well blended, then stir in 2 oz. of grated
cheese. Put both bowls aside.

Heat a large fireproof serving bowl or an earthenware dish in a
200F oven.

At the same time, bring the water and salt to a bubbling boil in
a large saucepan. Drop the spaghetti into the boiling water and
stir it for a moment or two with a wooden spoon to be sure the
strands do not stick to one another or to the bottom of the pot.
Cook the spaghetti over a high heat, stirring occasionally, for 7
to 12 minutes, until it is tender. Meanwhile fry the pieces of
bacon in a fairly wide frying pan over a moderate heat until they
are crisp. Pour off about half the bacon fat and stir into the pan
the optional red pepper and then the cream. Bring the cream to
simmering point and keep it warm until the spaghetti is done.

When the spaghetti is cooked, drain it thoroughly in a large
colander, lifting the strands with 2 forks to make certain all the
water runs off.

Transfer the spaghetti to the heated serving bowl and stir in the
creamed butter, tossing and turning the spaghetti with 2 forks to
coat every strand.

Then stir in the hot bacon-and-cream mixture and finally the beaten
eggs and cheese, mixing everything together thoroughly. The heat
of the pasta and other ingredients should cook the raw eggs on
contact. Taste and season with salt and a few grindings of pepper.
Serve the Carbonara at once, the rest of the grated cheese being
handed round at the table.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: Ease of Prep: Appearance:

Write an ON-LINE REVIEW and share your thoughts with others.



3 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Give it a go - Beautiful!!, November 16, 2004 - 04:05 AM
Reviewer: Anonymous from Australia
It was lovely. Just like at the restaurant.

Was this review helpful to you?  Yes  No



  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.