Spaghetti Carbonara
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 1 cup prosciutto or 1 cup bacon
- 1 cup finely minced onion (yellow or red)
- 1 shallot, finely chopped
- 1 garlic clove, minced fine
- olive oil
- 1 lb spaghetti
- 3 eggs
- 1 cup grated mixed cheese (parmesian, belgioso romano etc.)
- 4 tablespoons parsley
- 1 cup dry white wine
directions
- Set a large pot of water to boil with about 1 Tbs olive oil and a few good shakes of salt for the pasta.
- Add about a Tbs of olive oil to a large frying pan and heat over Med heat.
- Add garlic and sauté until just barely brown.
- Add onions and shallots, sauté until they are translucent.
- Add meat and cook until meat is not quite cooked.
- Add white wine and simmer on low heat.
- Mix eggs parsley and half of the cheese mixture, set aside.
- When pasta is done until just BEFORE al dente; strain it and add to frying pan with the meat mixture.
- Toss well while adding the egg+cheese+parsley mixture gradually.
- Put pasta in a preheated serving bowl and sprinkle some more cheese on top along with some fresh ground black pepper.
- Serve immediately.
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Reviews
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I was going to post this recipe but I'm glad I don't have to. Mine was slightly different, I got mine out of a book called Garlic and Sapphires The Secret Life of a Critic In Disguise. The only difference was that it only contained the spaghetti, bacon, garlic, 2 eggs and cheese. I can see that the added onions and extra egg would have probably made a difference. Regardless it was tasty and I can hardly wait to try it this way. I loved the fact that it was light and not rich as most Spaghetti Carbonara's can be. Plus our EXTREMELY PICKY 2 1/2 year old ate it up with out any qualms, a definite keeper for sure.
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This was really good. I followed the recipe as written, and added some baby bella mushrooms that I sauteed earlier. My husband ate 2 bowls of this. He normally does not care for carbonara. He mentioned that it usually is too rich for him. I think the difference is the lack of cream. It really gives the dish a lighter taste. I will be making this often. Thank you Mark!
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This was very good. My children really liked it. The only change that I made was that I had to combine the pasta with the other ingredients in the larger pan that I had used to boil the pasta--simply because my skillet was not big enough . I first added half the pasta to the skillet with the onion, bacon, and wine mixture and then mixed that mixture into the remaining pasta which I had returned to pan after draining. I then added the egg mixture. This worked well. Thanks so much for the recipe. I will be making this again.
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RECIPE SUBMITTED BY
markthegastonome
United States
I am a Junior in high school and LOVE to cook. I love foreign countries and the people from those countries. I am in my 4th year of Spanish and love the language and the culture.