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SPAGHETTI CARBONARA

Cook the spaghetti in boiling salted water to which the oil has been added, according to the packÕs directions.  Drain.  Boil the bacon for 2 minutes in boiling water.  Drain.  In a frying pan melt the butter and cook the bacon dice with the crushed garlic and 1 tablespoon of the chopped shallots.  Pour in the white wine, cr¸me fra”che, and Cayenne.  Place the frying pan over a saucepan of simmering water.  Stir the egg yolks into the bacon mixture, one at a time, until creamy.  Stir the drained spaghetti into the frying pan and mix well.  Season with salt and pepper.  Serve very hot, with grated Parmesan cheese.
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1 lb spaghetti
10 oz double-smoked bacon, diced
1/2 cup unsalted butter
2 garlic cloves, crushed
2 shallots, chopped
1 cup dry white wine
1 1/2 cups cr¸me fra”che
pinch of Cayenne pepper
6 egg yolks
Parmesan cheese
1 tbsp vegetable oil
salt, pepper
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30
mn
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15
mn
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Restaurant
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Pasta, Rice
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Jean FORNO
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Orvieto
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