4 as a main course
Put oil, butter and garlic in small pan(A).
Sauté until garlic is deep golden color, then remove the garlic
and discard it. Set aside the
Chop bacon into ½-inch pieces.
In pan(B), fry at medium-high heat until slightly crisp at edges.
When most of the fat has been released, remove bacon with a slotted
spoon and add it to pan(A). Discard
the bacon grease. Add the
wine to pan(A). When it has
completely boiled away, turn off heat.
Break open eggs into a large bowl in
which you are later going to toss and serve the spaghetti and beat them
lightly; mix in the two grated cheeses, pepper, parsley and (warm not hot)
Cook spaghetti until just tender,
about 2 minutes after coming to a boil.
When spaghetti is nearly done, start
reheating the bacon-oil mixture.
Drain spaghetti; shake away all
moisture. Add it to the bowl
containing the egg mixture. Toss
it rapidly and thoroughly until well coated.
Then pour the contents of pan(A) over the spaghetti.
Toss and serve immediately.
Contributed by Diana & Dick
We’ve been making this for
many years and the “boys” always consume it all (with help from us).
I’ve had this dish in Italy a few times and, while good, those
times certainly didn’t beat this recipe.
Carbonara means “charcoal maker” and this is from the hills
around Rome where it was a dish developed by the Carbonara.
In today’s low-calorie, low-fat world, this is an anachronism but
it sure tastes good!