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Pasta Alla Carbonara Alla Aunt Pauline
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Source: Pauline Viviano
¼ pound | bacon, crisped and chopped |
¼ pound | prosciutto, chopped* |
¼ to ½ cup | onion |
4 tablespoons | butter, melted |
½ cup | white wine |
3 | eggs, well beaten |
½ cup | cream |
pepper | |
½ to 1 cup | Parmesan cheese, grated |
1 pound | spaghetti, cooked |
Cook bacon crisp and chop finely, cook prosciutto finely chopped. Sauté onion and add bacon and prosciutto. Cook together a few minutes and then add about a ½ cup of white time, let wine cook off (evaporate). (You can do this ahead and reheat when ready to use).
When ready to serve have in front of you the eggs (beaten and in a large bowl), cheese, melted butter, pepper, meat mixture, and cream. Cook spaghetti and drain. Immediately add hot spaghetti to the eggs, lifting and mixing the spaghetti so that the egg coats it and it is well mixed. Then add the meats, cheese, butter, pepper, and continue to blend. Finally add the cream and mix. If it is too dry add more cream. Serve immediately.
*If you do not use prosciutto, double the amount of bacon.
This is my own recipe developed after years of trying this and trying that. When you make this, make a lot, because it's great heated up the next day. From Pauline Viviano
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