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An adapted recipe from an Italian cook book. Neither the books version nor this one calls for cream, contrary to how carbonara is commonly served. Prep time includes time it takes to boil water(before adding pasta).
- Ready In:
- 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
- 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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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.Reply
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!Reply
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.Reply
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