sebb@pyuxss.UUCP (S Badian) (05/04/84)
I've seen a few requests for this recipe. I have not tried it but I got it out of the Time Life cookbook on Pasta. It sure sounds good! Spaghetti with Bacon and Eggs (spaghetti alla carbonara) Serves 4 3/4 lb spaghetti 1/4 lb pancetta(Italian bacon) or slab bacon with the rind removed, cut into small strips(about 1 cup) 4 egg yolks 1 tablespoon olive oil or butter 2 tablespoons light cream 2/3 cup fresly grated Parmesan cheese freshly ground pepper Put oil or butter into a fairly large skillet, add pancetta or bacon, and fry it lightly over medium heat until the fat has melted. Remove from the heat and set aside, keeping warm. Cook spaghetti in plenty of boiling, salted water. Meanwhile, beat egg yolks in a bowl with a whisk. Whisk in cream and 1/2 of the Parmesan cheese. Grind in a generous amount of pepper to taste. When the spaghetti is still very firm to the bite, drain. Transfer to the skillet with the bacon. Place over medium heat. Stir spaghetti so that it absorbs the flavor of the bacon. Remove skillet from the heat and pour egg mixture over the spaghetti. Stir quickly and serve right away on warmed plates. Serve remaining Parmesan cheese separately. As I said, I have not made this, so use this recipe at your own risk(sounds like it could cause hardening of the arteries as you eat it!). Sharon Badian