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Print this Recipe    Carbonara 24

Spaghetti Carbonara
Yield: 4 servings

1 lb spaghetti
6 slices bacon, cut in bits
2 cloves garlic, minced
1/4 c dry white wine
1 c peas
3 eggs
1/2 c Parmesan cheese, grated
1/2 t pepper
1 t salt

Cook pasta according to package directions. While pasta is cooking,
fry bacon in skillet until slightly crisp. Add garlic to skillet
and saute about 2 minutes. Add wine and peas to skillet and simmer
for several minutes.

Lightly beat eggs in a bowl. Add bacon/wine mixture to eggs. Add
salt, pepper, and cheese to the eggs. Drain the hot cooked spaghetti
and return to the same pan. Add the egg/wine mixture to the hot
spaghetti and mix until heat from the spaghetti slightly cooks the
eggs. Serve immediately.

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