*  Exported from  MasterCook  *
                        Biagio’s Spaghetti Carbonara
 Recipe By     : Byron Howes North Carolina Education Computing Service, Rese
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ethnic                           Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  500      g             thin spaghetti, rotini or equivalent pasta
   30      ml            olive oil
  250      g             pancetta or bacon
    1                    medium yellow onion (chopped)
  125      ml            cold water
   60      ml            dry Italian white wine
    4                    eggs
   60      ml            heavy cream
  100      g             parmesan cheese (grated)
 1.  Put large bowl in oven to warm at lowest possible setting.
 2.  Soak chopped onion in cold water for 15 minutes to reduce pungency.
 3.  Chop Pancetta or bacon into 5mmx2cm strips.
 4.  Beat eggs and cream together with a fork.  Add 50 g parmesan cheese to the
 5.  Wash pasta.  Put on water to cook pasta.  Add pasta when boiling.  In the
 6 .  Dry onions and saute with pancetta or bacon in olive oil until onions are
barely translucent.
 7.  Add wine and reduce heat when initial boiling ceases.  Meat should not be
 8.  When pasta is cooked, drain, but .I do not wash. .S
 9.  Quickly remove bowl from oven, put pasta in it and toss with egg, cream and
cheese mixture so that heat from pasta cooks eggs.
 10.  Add meat, onions and wine without draining fat and toss until thoroughly
 11.  Sprinkle remaining cheese to taste, toss and serve immediately.
 Author’s Notes:
 	My wife and I had the pleasure of staying at the Villa Virgiliana (owned
    by The Vergilian Society) in Cuma, Italy just outside of Naples in June,
    1985. Biagio and Maria Sgariglia, the proprietors of the villa, served us
    excellent Italian farm meals for a week, each meal being more delicious than
    the last.  This dish was the gastronomic highlight of our stay.
 	Pasta should be cooked al dente so that it offers resistance to the teeth
    without crunching.	Fresh pasta is desirable (dried pasta is a poor imitation
    of the real thing.)  Pasta should be used immediately when done so as to stop
    its internal cooking.  If both portions of the recipe cannot be completed at
    the same time, the meat and onion mixture should finish first. I have made a
    very successful variation on this using hot country sausage. Make sure the
    sausage is fairly lean if you try it, however. All of the quantities are
    adjustable, and may depend on the kind of pasta or meat you use. Too much
    cream will cause the egg mixture to separate from the pasta and meat. Too
    little cream will essentially give you scrambled eggs and bacon with pasta.
 Difficulty    : moderate to hard (timing is critical).
 Precision     : measure the ingredients.
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