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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Californian
     Serving Size: 3 - Change
Nutritional Facts
Servings Per Recipe: 3

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Biagio's Spaghetti Carbonara

Date Added: January 04, 2014

Ingredients:

1 Pound Spaghetti 1 Pound Spaghetti (thin) rotini or equivalent pasta
2 Tablespoons Olive Oil 2 Tablespoons Olive oil or lard
1/2 Pound Pancetta 1/2 Pound Pancetta or bacon
1 Yellow Onion 1 Yellow onion (chopped)
1/2 Cup Water 1/2 Cup Cold water
1/4 Cup White Wine 1/4 Cup Italian white wine dry
4 Unit Eggs 4 Unit Eggs separated, plus 2 egg yolks
4 Tablespoons Heavy Cream 4 Tablespoons Heavy cream
8 Tablespoons Parmesan Cheese 8 Tablespoons Parmesan cheese (grated)
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Directions:

1. Put large bowl in oven to warm at lowest possible setting.

2. Soak chopped onion in cold water for 15 minutes to reduce pungency.

3. Chop Pancetta or bacon into 1/4-inch x 1-inch strips.

4. Beat eggs and cream together with a fork. Add about 4 T Parmesan cheese to the mixture.

5. Wash pasta. Put on water to cook pasta. Add pasta when boiling.

6. In the meantime... Dry onions and saute with pancetta or bacon in olive oil until onions are barely translucent.

7. Add wine and reduce heat when initial boiling ceases.

8. Meat should not be crisp. When pasta is cooked, drain, but DO NOT WASH.

9. Quickly remove bowl from oven, put pasta in it and toss with egg, cream and cheese mixture so that heat from pasta cooks eggs.

10. Add meat, onions and wine without draining fat and toss until thoroughly mixed.

11. Sprinkle remaining cheese to taste, toss and serve immediately.

12. NOTES: * Spaghetti Carbonara, Neapolitan Style -- My wife and I had the pleasure of staying at the Villa Virgiliana (owned by The Vergilian Society) in Cuma, Italy just outside of Naples in June, 1985.

13. Biagio and Maria Sgariglia, the proprietors of the villa, served us excellent Italian farm meals for a week, each meal being more delicious than the last.

14. This dish was the gastronomic highlight of our stay.

15. * Pasta should be cooked AL DENTE so that it offers resistance to the teeth without crunching.

16. Fresh pasta is desirable (dried pasta is a poor imitation of the real thing).

17. Pasta should be used immediately when done so as to stop its internal cooking.

18. If both portions of the recipe cannot be completed at the same time, the meat and onion mixture should finish first.

19. * I have made a very successful variation on this using hot country sausage.

20. Make sure the sausage is fairly lean if you try it, however.

21. All of the quantities are adjustable and may depend on the kind of pasta or meat you use.

22. Too much cream will cause the egg mixture to separate from the pasta and meat.

23. Too little cream will essentially give you scrambled eggs and bacon with pasta.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, MSG, Cheese, Sulfites, Alcohol, Onion, Olive Oil allergies.
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