Spaghetti Carbonara

entreésporkpasta
Written By Kim Pratt

Recipe from Aunt Evelyn

Ingredients

  • 1 pound spaghetti

  • 1/2 pound pancetta OR thickly sliced bacon, chopped

  • 4 garlic cloves

  • 1 Tbs butter

  • 1/4 cup white wine OR white wine vinegar

  • Eggs

  • 1 cup Parmesan cheese

  • Pepper

  • Italian parsley

Directions

Cook pasta as directed. 

In a skillet, put oil and whole cloves, cook till golden, discard garlic. Cut the pancetta and put in oil till it begins to crisp, add wine and let cook down. 

Beat eggs in large bowl (large enough to add the pasta and toss), add cheeses, pepper and parsley, set aside.

When pasta is cooked, toss the pasta in the eggs mixture rapidly and thoroughly until strands are coated and eggs are cooked. Add a cup of pasta water to pan and stir. Keep on heat to thicken.

Toss in pancetta and serve.

Kim Pratt
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