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Classic Spaghetti Carbonara
1
1
/2 Pound Bacon; chopped
Tablespoon Chopped garlic
Freshly ground black pepper
1
4
Pound Fresh spaghetti; cooked al dente
Large Eggs; beaten
Salt
1
1
Cup Freshly grated Parmigiano−Reggiano cheese
Tablespoon Finely chopped fresh parsley leaves
In a large saute pan, over medium heat, cook the bacon until crispy, about 6
minutes. Remove the bacon and drain on paper towels. Pour off all of the oil
except for 3 tablespoons. Add the garlic. Season with black pepper. Saute
for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute.
Season the eggs with salt. Remove the pan from the heat and add the eggs,
whisking quickly until the eggs thicken, but do not scramble. Add the cheese
and re−season with salt and pepper. Mound into serving bowls and garnish
with parsley.
Yield: 4 servings
Classic Spaghetti Carbonara
138
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