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Revision as of 17:13, 29 January 2007
, 17:13, 29 January 2007off to Italy initial recipe
Carbonara Sauce
* 4 tablespoon butter
* 8 slice bacon; cut in 1/4" strips
* 2 eggs
* 2 egg yolks
* 1 teaspoon red pepper flakes
* 1 cup parmesan cheese
* 1/2 cup heavy cream
* 1 teaspoon salt
* black pepper
* 1 pound spaghetti
* 8 quarts water
Cream soft butter. In another bowl, beat eggs & yolks and whisk until
blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven. Bring
water & salt to boil in large pot. Meanwhile, fry bacon in skillet over
med heat until crisp. Pour off half of fat and stir in red pepper flakes and
cream. Bring cream mixture to simmer and keep warm until spaghetti is done.
Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.
Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs
and cheese. The heat of the pasta will cook the raw eggs. Taste and season
with salt and pepper. Serve with remaining grated cheese.
* 4 tablespoon butter
* 8 slice bacon; cut in 1/4" strips
* 2 eggs
* 2 egg yolks
* 1 teaspoon red pepper flakes
* 1 cup parmesan cheese
* 1/2 cup heavy cream
* 1 teaspoon salt
* black pepper
* 1 pound spaghetti
* 8 quarts water
Cream soft butter. In another bowl, beat eggs & yolks and whisk until
blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven. Bring
water & salt to boil in large pot. Meanwhile, fry bacon in skillet over
med heat until crisp. Pour off half of fat and stir in red pepper flakes and
cream. Bring cream mixture to simmer and keep warm until spaghetti is done.
Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.
Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs
and cheese. The heat of the pasta will cook the raw eggs. Taste and season
with salt and pepper. Serve with remaining grated cheese.
