*  Exported from  MasterCook  *
 
                          SPAGHETTI ALLA CARBONARA
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pasta                            Usenet
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Pancetta or bacon
    2       tb           Olive oil
    1       tb           Butter
    4                    Garlic cloves, peeled
                         -and lightly crushed
      1/4   c            White wine, dry
                         Salt
    1       lb           Thin spaghetti
    3                    Eggs
      1/4   c            Peccorino romano cheese,
                         -freshly grated
      1/2   c            Parmesan cheese,
                         -freshly grated
                         Black pepper,
                         -freshly ground
    2       tb           Parsley, chopped fine
 
   Cut the pancetta or bacon into thin strips.
   
   Put the oil, butter and crushed garlic into a saucepan
   or small saute pan and turn on the heat to
   medium-high. When the garlic becomes colored a deep
   gold, remove and discard it.
   
   Put the pancetta or bacon into the pan and saute until
   it begins to be crisp at the edges. Add the wine and
   let it boil away for a minute or two; then turn off
   the heat.
   
   In a large pot, bring about 4-5 quarts water to a
   boil.  Add about 2-3 T salt, and when the water
   returns to a boil, put in the spaghetti.
   
   Take the bowl from which you'll be serving the
   spaghetti later, and into it break the three eggs.
   Beat them lightly, then mix into them both grated
   cheeses, a liberal grinding of pepper, and the parsley.
   
   When the spaghetti is tender but firm to the bite,
   drain it and put it into the serving bowl with the
   egg-and-cheese mixture.  toss rapidly and thoroughly
   until it is well-coated.
   
   Reheat the pancetta or bacon quickly over high heat,
   then pour the entire contents of the pan over the
   spaghetti.  Toss again thoroughly and serve
   immediately.
   
   NOTES:
   
   *  Spaghetti with raw eggs and Italian bacon -- While
   there are innumerable minor variations in the way
   people make this celebrated Roman dish, there are
   really only two substantially different schools of
   thought. One maintains that pancetta, a mild, cured,
   unsmoked Italian bacon, is the only correct bacon to
   use. The other school insists on the smoked American
   variety. Both are good, and both are popular in Italy,
   but the version I prefer is the one with pancetta. The
   flavor of smoke is not usually associated with Italian
   food; certainly hardly ever outside of Alto Adige, a
   German-speaking region in the North that was once part
   of Austria. In this dish, I find that smoked bacon
   adds a sharpness that wearies the palate after the
   first bite-fulls. Try it both ways and decide for
   yourself.
   
   : Difficulty:  moderate.
   : Time:  20 minutes.
   : Precision:  Approximate measurement OK.
   
   : Katherine Rives Albitz
   : Hewlett-Packard, Ft.  Collins, Colorado, USA
   : hplabs!hpfcla!hpcnof!k_albitz
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
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