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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