Spaghetti carbanara
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Spaghetti carbanara
  Spaghetti    Italian    Pasta  
Last updated 6/12/2012 1:23:54 AM. Recipe ID 57214. Report a problem with this recipe.
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      Title: Spaghetti carbanara
 Categories: Italian, Pasta
      Yield: 4 Servings
      1 lb Bacon cooked and crumbled
      1 md Onion, diced
      1    Green pepper, diced
      1 sm Clove garlic crushed
      2 tb Bacon fat fom above

      2 c  Flour
      1 ts Salt
      2 ts Olive oil
      2    Eggs
      2 tb Water
  Saute the onion and pepper. Cook pasta and drain. Add pepper, onion
  and bacon Add 2 eggs and stir over med heat until egg starts to cook.
  You don't want the eggs to become scrambled. It should be on the
  creamy side. Add pepper and parmesan to taste. PASTA: Mix the flour,
  salt and olive oil, then beat in the eggs, (a food processor, or a
  mixmaster does this very easily). When well combined, add all of the
  water. Work until this becomes a dough ball, and then knead for two
  minutes, stretching out the dough, and folding it. Put in a plastic
  bag, and store in the fridge for at least a half an hour. Divide the
  dough into four pieces, and run through the machine, adding flour
  (this is a good place to work in some semolina) so that the dough is
  not sticky. After kneading on the widest setting for about 10/15
  passes, reduce the size of the roller one step at a time until you
  reach the thinnest size. Put through the cutter of your choice, and
  dry on a rack or a line. Use fresh, or freeze unused portions. Easy,
  and quick and impresses the hell out of your guests! I sometimes add
  thyme, or oregano to my dough when mixing (about 2 t) and this adds
  nicely to the taste of the dough.

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Recipe ID 57214 (Apr 03, 2005)

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