Spaghetti Ala Carbonara
- Thursday, January 01, 2004
- 6 servings
- Spaghetti or fettucine-100 grams per person (600)
One strip of bacon per person (250 grams)
Parsley, finely chopped
6 egg yolks (one per person)
1 T. whipping cream per person
1 T. butter per person
1 T. parmesan cheese per person
Optional: a little glass of white wine
- Chop bacon in little pieces. Fry it in a tablespoon of olive oil. Add the parsley to the bacon. In a small mixing bowl, combine the egg yolks, cheese, whipping cream, and the wine (if opted for). Spaghetti is always composed of pasta and a sauce, and most prefer to add some parmesan cheese. The simplest spaghetti dish is Pasta al Burro. Burro means butter, therefore this is spaghetti with butter. It is the fastest full spaghetti dish-pasta al dente with butter as the sauce-and don't forget the parmesan cheese. All the others are variations to the sauce or additional ingredients, but always the basic pasta al dente is prepared in the same way.
When the spaghetti is al dente, pour it into a colander. Put the butter into the pot where the spaghetti was cooked. Add the drained pasta and mix with the butter. Add the mixture of the eggs slowly to the pasta while stirring. Sometimes I add a little heat to the range to make sure everything mixes properly.
Spaghetti always should be served hot. I serve each one of the dishes and then top with a proportional serving of the bacon and parsley.
If wanted, you could add more parmesan cheese at the table.
- Nutrition Facts:
- Erik Ortega