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Add a photoServings: 3
Ingredients
- 1 lb spaghetti, (thin), rotini or possibly equivalent pasta
- 2 Tbsp. extra virgin olive oil
- 1/2 lb pancetta or possibly bacon
- 1 med yellow onion (minced)
- 1/2 c. cool water
- 1/4 c. Italian white wine dry
- 4 x Large eggs
- 4 Tbsp. heavy cream
- 8 Tbsp. parmesan cheese (grated)
Directions
- Put large bowl in oven to hot at lowest possible setting. Soak minced onion in cool water for 15 min to reduce pungency. Chop Pancetta or possibly bacon into 1/4-inch x 1-inch strips.
- Beat Large eggs and cream together with a fork. Add in about 4 Tablespoons Parmesan cheese to the mix. Wash pasta. Put on water to cook pasta. Add in pasta when boiling. In the meantime... Dry onions and sauteewith pancetta or possibly bacon in extra virgin olive oil till onions are barely translucent/soft. Add in wine and reduce heat when initial boiling ceases. Meat shouldn't be crisp.
- When pasta is cooked, drain, but Don't WASH. Quickly remove bowl from oven, put pasta in it and toss with egg, cream and cheese mix so which heat from pasta cooks Large eggs. Add in meat, onions and wine without draining fat and toss till thoroughly mixed. Sprinkle remaining cheese to taste, toss and serve immediately.
- NOTES:* Spaghetti Carbonara, Neapolitan Style -
- 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 which it offers resistance to the teeth without crunching. Fresh pasta is desirable (dry 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 can't be completed at the same time, the meat and onion mix should finish first.* I have made a very successful variation on this using warm 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 possibly meat you use. Too much cream will cause the egg mix to separate from the pasta and meat. Too little cream will essentially give you scrambled Large eggs and bacon with pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 3 servings | |
| Calories 1009 | |
| Calories from Fat 304 | 30% |
| Total Fat 34.33g | 43% |
| Saturated Fat 12.31g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 355mg | 118% |
| Sodium 1382mg | 58% |
| Potassium 785mg | 22% |
| Total Carbs 119.39g | 32% |
| Dietary Fiber 5.4g | 18% |
| Sugars 6.24g | 4% |
| Protein 49.5g | 79% |
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