Pasta Carbonara
(Serve with a Syrah wine)
Submitted by;
Marilyn ~ Seattle, WA


Take home a bottle or two of Syrah wine and pair with Pasta Carbonara - 
a fabulous dish featuring bacon and eggs. Make this dish on Sunday 
night and you'll love eating leftovers on Monday.

2 tablespoons butter or olive oil, or a combination 
1/2 pound pancetta, diced OR 1 cups lean bacon cut in cubes 
pound spaghetti 
3 extra-large eggs 
1/3 cup heavy cream 
1/2 cup freshly grated Parmesan cheese 
salt and fresh black pepper 

Heat the butter or olive oil in a large nonstick skillet  and 
add the pancetta, stirring to brown lightly over medium heat 
and set aside in the pan. (If using bacon, omit the butter or 
olive oil and cook the bacon just enough to melt the fat but 
not so much that it becomes crispy. Drain off excess if bacon 
is fatty.) 

In the meantime prepare the spaghetti as directed. (Use only 
lightly salted water since pancetta and bacon are already salted.)

Beat the eggs in a bowl with the heavy cream, 1/3 cup of the 
parmesan cheese, a good pinch of salt and a few grinds of pepper 
until all is well mixed. 

When the pasta is al dente, drain it and add immediately to 
the pancetta or bacon in the skillet, which should be still warm 
(if not, briefly reheat). Quickly add the egg mixture and mix 
until all the spaghetti is well coated with creamy sauce. Sprinkle 
the remaining Parmesan on top and serve immediately. 

Servings: 4




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