Spaghetti alla Carbonara
Posted: Sat Dec 05, 2009 9:10 pmSpaghetti alla Carbonara
Ingredients
1 lb Vermicelli Pasta Noodles
1 tbsp Olive Oil
8 oz Rindless Pancetta or Lean Bacon, chopped (Turkey Bacon works well)
4 Lg Eggs
5 tbsp Light Cream
4 tbsp Freshley grated Parmesan Cheese
To Prepare:
Cook pasta to package directions, el dente (slightly firm)
Heat the olive oil in a heavy bottom skillet (cast iron is my choice) Add chopped pancetta or bacon and cook over medium heat, stirring frequently, for 8 - 10 minutes.
Beat the eggs with cream in a small bowl and season with small amount of salt & pepper. Drain pasta and return it to the pan. Add contents of skillet, then add the egg mixture and half the Parmesan cheese. Stir well, then transfer to serving dish and sprinkle with remaining cheese.
Serves 4
Ingredients
1 lb Vermicelli Pasta Noodles
1 tbsp Olive Oil
8 oz Rindless Pancetta or Lean Bacon, chopped (Turkey Bacon works well)
4 Lg Eggs
5 tbsp Light Cream
4 tbsp Freshley grated Parmesan Cheese
To Prepare:
Cook pasta to package directions, el dente (slightly firm)
Heat the olive oil in a heavy bottom skillet (cast iron is my choice) Add chopped pancetta or bacon and cook over medium heat, stirring frequently, for 8 - 10 minutes.
Beat the eggs with cream in a small bowl and season with small amount of salt & pepper. Drain pasta and return it to the pan. Add contents of skillet, then add the egg mixture and half the Parmesan cheese. Stir well, then transfer to serving dish and sprinkle with remaining cheese.
Serves 4