Biagio's spaghetti carbonara
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Biagio's spaghetti carbonara
  Spaghetti    Pasta    Italian  
Last updated 6/12/2012 1:02:06 AM. Recipe ID 25553. Report a problem with this recipe.
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      Title: Biagio's spaghetti carbonara
 Categories: Pasta, Italian, Usenet
      Yield: 3 Servings
      1 lb Spaghetti (thin),
           -rotini or equivalent
      2 T  Olive oil
    1/2 lb Pancetta or bacon
      1 md Yellow onion
    1/2 c  Cold water
    1/4 c  Italian white wine,
      4    Eggs
      4 T  Heavy cream
      8 T  Parmesan cheese
  Put large bowl in oven to warm at lowest possible setting.  Soak
  chopped onion in cold water for 15 minutes to reduce pungency. Chop
  Pancetta or bacon into 1/4-inch x 1-inch strips.
  Beat eggs and cream together with a fork.  Add about 4 T Parmesan
  cheese to the mixture.
  Wash pasta.  Put on water to cook pasta.  Add pasta when boiling.  In
  the meantime...
  Dry onions and saute with pancetta or bacon in olive oil until onions
  are barely translucent.  Add wine and reduce heat when initial
  boiling ceases. Meat should not be crisp.
  When pasta is cooked, drain, but DO NOT WASH.  Quickly remove bowl
  from oven, put pasta in it and toss with egg, cream and cheese
  mixture so that heat from pasta cooks eggs. Add meat, onions and wine
  without draining fat and toss until thoroughly mixed. Sprinkle
  remaining cheese to taste, toss and serve immediately.
  *  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 that it offers resistance to the
  teeth without crunching. Fresh pasta is desirable (dried 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 cannot be completed at the same time, the meat and onion
  mixture should finish first.
  *  I have made a very successful variation on this using hot 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 meat you use. Too much cream will cause the egg mixture to
  separate from the pasta and meat. Too little cream will essentially
  give you scrambled eggs and bacon with pasta.
  : Difficulty:  moderate to hard (timing is critical).
  : Time:  30 minutes.
  : Precision:  measure the ingredients.
  : Byron Howes
  : North Carolina Education Computing Service, Research Triangle Park,
  NC : bch@ecsvax  or  {akgua,decvax}!mcnc!ecsvax!bch

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Recipe ID 25553 (Apr 03, 2005)

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