“SPAGHETTI a la CARBONARA”…un pasto squisito
I have had this delicious spaghetti dish many times and it is one of my favorites. My nephew gave me the recipe in 1983 when he returned from a summer spent in Parma, Italy.
Serves 6: 1 lb bacon, white wine (or chicken stock,
1 large onion, diced. 4 to 5 eggs,
Parmesan Cheese, 16 chopped mushrooms,
1 ½ lbs spaghetti.
Saute chopped bacon and diced onion slowly and season...add some butter if dry. Add chopped mushrooms and wine (or chicken stock) to taste. Cook a bit more.
Meanwhile, mix 4-5 eggs in a bowl with a good handful of grated parmesan cheese. Add pepper, mix.
Cook spaghetti and drain in colander and replace in the hot pot. Mix spaghetti with your egg mixture ( the raw egg mixture gets solid & cooked by the heat of the cooked spaghetti). Then pour the bacon mixture over and toss together. Serve immediately.
I include more grated parmesan and black pepper on the table, and serve with a green salad and crusty Italian bread. This is a festive and simple meal, truly an exquisite pasta...un pasto squisito