| Pasta Carbonara (printer friendly) Serves 4 REALLY good with homemade bacon  4 tablespoons soft butter, creamed with wooden spoon until soft & fluffy2 whole eggs 2 egg yolks 1 cup freshly grated Parmesan 8 slices bacon, cut crosswise into 1/4 inch strips 1 teaspoon dried red pepper flakes 1/2 cup heavy cream salt to taste freshly ground pepper 8oz (dry weight) spaghetti 1 teaspoons salt 6-8 quarts water 1. In a small bowl, beat the eggs and egg yolks until well blended, stir in 1/2 the Parmesan. Set aside for later. 2. Heat large ovenproof serving dish in a 200 degree oven. 3. Boil water & teaspoon of salt and cook spaghetti according to package instructions. 4. While pasta is cooking, fry bacon in a large skillet over medium heat until crisp. Pour off about 1/2 of the grease, then stir in red pepper flakes and cream. Bring to a simmer and keep warm until pasta is done. 5. When spaghetti is done, drain it thoroughly and transfer to the pre-heated serving dish. Stir in creamed butter and toss to coat. Then stir in bacon-cream sauce, then finally the egg & cheese mixture. Mix thoroughly. 6. Season with salt & pepper to taste. Serve with the remaining 1/2 cup of Parmesan. |