Spaghetti alla Carbonara
from Italian Traditional Food

Spaghetti alla Carbonara is an old favourite

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Spaghetti alla Carbonara is a traditional Italian pasta dish which has been enjoyed by many over the years. I have enjoyed eating this pasta meal many times in Italian restaurants and would now like to create here for you. Spaghetti alla carbonara is made with either bacon or pancetta. The resulting dish is of a creamy texture with a bit of a bite from the bacon. It is easy to make, so be daring!

Serves: 4

Ingredients:

1 onion (finely chopped)
6 oz bacon (diced) or pancetta
1 1/2 oz butter
1 wineglass white wine
3 eggs
2 oz grated Parmesan cheese
1 tablespoon parsley (chopped)
pepper (ground from the mill)
1/2 oz butter

Method:

1. Fry the onion and the bacon (or pancetta) in the butter until golden-brown.

2. Pour in the wine.

3. Reduce until it has almost evaporated.

4. Whisk the eggs and add the Parmesan cheese, chopped parsley and pepper.

5. Cook the spaghetti and drain thoroughly.

6. Add the 1/2 oz butter.

7. Mix spaghetti with the egg mixture in a clean bowl.

8. Add the onion and bacon (or pancetta) mixture.

9. Reheat until thickening creamily, then serve at once.

Ingredients for Spaghetti:

1 lb spaghetti (enough for 4 people)
1 tablespoon salt

Method:

1. Fill two-thirds of a large saucepan with cold water.

2. Add the salt.

3. Bring to the boil.

4. Lower the spaghetti into a large saucepan of the boiling salted water.

5. Stir once or twice with a wooden spoon.

6. Cook for about 10 minutes or according to the manufacturer's packet instructions. Spaghetti should be cooked to "al dente" not soft or overcooked in texture.

7. Then, quickly drain in a colander without shaking it too much, to keep the pasta moist.

8. Use immediately.

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