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Spaghetti Carbonara

Page history last edited by PBworks 16 years, 3 months ago

 

Spaghetti Carbonara
(This was one Alanya wrote out for me.  I'm preserving her original notes--this is how a culinary whiz writes a recipe out for someone who can't cook very well.  - Claire)
 
Ingredients: 
 
1 lb thin spaghetti, linguine, or fettucini (I prefer the thick broad noodles for this dish)
1 egg
1/3 lb bacon (you can use turkey bacon)
1/2 c. cooking sherry
2/3 c. freshly grated (underlined twice) parmesan or asagio, for sharper flavor  
 
(note: I use Kraft parmesan--she knew I would--and it's still yummy.)
 
While pasta water is heating, cook the bacon (cut into bite-sized pieces); when cooked to your favo consistency add sherry, reduce heat, and simmer till pasta is al dente.
 
Speed is of the essence: have all ingredients ready to go (simmering bacon, 1 or 2 beathen eggs in a cup, grated cheese).  Drain pasta, add bacon mixture and then eggs, beating rapidly.  Then, mix in the cheese and grate some fresh pepper on top.
 
Serve with a green salad and some french bread that's been warmed in foil in a 350 degree oven.

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