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1995-09-27
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Newsgroups: rec.food.recipes
From: jdykes@opnav-emh.navy.mil
Subject: Spaghetti alla Carbonara
Message-ID: <3n87h1$m20@ra.nrl.navy.mil>
Organization: University of Chicago -- Academic Information Technologies
Date: Fri, 21 Apr 1995 18:21:17 GMT
Spaghetti alla Carbonara
Spaghetti alla Carbonara is made very quickly from eggs, bacon and
cheese. It is claimed that the sauce was invented by charcoal workers
to sustain them during long working days on the wooded slopes of the
Appenines. Others suggest that the black pepper, which is sprinkled
liberally over the finished product, looks like charcoal dust and
hence the name. Whatever the real explanation, the sauce is famous
throughout Italy and visitors can sample it in nearly every trattoria.
Ingredients:
1 lb spaghetti
5 eggs (beaten well)
4 ounces double (heavy) cream
Salt and Pepper
1 tbsp olive oil
2 tbsp butter
8 ounces diced bacon
4 ounces (1 1/4 cup) Romano and Parmesan cheese
Directions:
Beat eggs, cream and a pinch of salt together. Heat olive oil and
butter in a large frying pan. Add diced bacon and cook until the bacon
fat is translucent. Cook the spaghetti separately and drain
thoroughly. Add the spaghetti to the frying pan. Stir well. Remove the
pan from the heat and stir in the eggs/cream mixture and a small
quantity of cheese. Lift and mix until each strand of spahetti is
coated with a thick yellow cream. Stir in the rest of the cheese.
"Dust" with pepper to taste. Serve immediately. Supposedly serves 6 -
my experience is that it feeds me and my wife!!