This Week's Recipe: Spaghetti Carbonara
March 24, 2005
A great dish, with a flavor and smell that was out of this world in the Monks Media Studios!
8 ounces cooked spaghetti
3-4 slices thick bacon or pancetta
2 egg yolks
1/2 cup parmesan cheese, grated
1/2 cup cream
1 tbsp olive oil
2 tbsp chopped onion
2 tbsp white wine
salt, pepper, parmesan to taste
Cook the pasta to the al dente stage. Cook the bacon, either in the
microwave or fried in a pan, until crisp. Combine the egg yolk,
parmesan cheese and cream and beat together in a small bowl. In a
saute pan, cook the onion in the olive oil and add the wine to
deglaze the pan. Add the pasta and then the egg-cream mixture. Toss
the pasta in the sauce and add the chopped bacon. Adjust the salt
and pepper and add cream for desired thickness.
Cook the pasta to the al dente stage.
In a saute pan, cook the onion in the olive oil and add the wine to deglaze the pan..
Toss pasta, add bacon, and serve immediately.
BE SURE TO STOP AT MATTEO'S DURING MARCH 2005 TO TOAST MATTEO AND EMILY ON TWO YEARS IN BUSINESS. THEY WILL EVEN PROVIDE THE GLASS OF WINE FOR FREE!!!
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