Biagio's Spaghetti Carbonara
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 4 T Heavy cream
- 1/2 C Cold water rotini or equivalent
- 2 T Olive oil
- Chop
- 1/2 lb Pancetta or bacon
- 8 T Parmesan cheese (chopped) (grated)
- 1 md Yellow onion
- 4 Eggs
- 1/4 C Italian white wine, pasta dry
- 1 lb Spaghetti (thin),
Contains
GlutenEggsMilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Put large bowl in oven to warm at lowest possible setting. Soak chopped onion in cold water for 15 minutes to reduce pungency. Chop Pancetta or bacon into 1/4-inch x 1-inch strips.
- Beat eggs and cream together with a fork. Add about 4 T Parmesan cheese to the mixture.
- Wash pasta. Put on water to cook pasta. Add pasta when boiling. In the meantime...
- Dry onions and saute with pancetta or bacon in olive oil until onions are barely translucent. Add wine and reduce heat when initial boiling ceases. Meat should not be crisp.
- When pasta is cooked, drain, but DO NOT WASH. Quickly remove bowl from oven, put pasta in it and toss with egg, cream and cheese mixture so that heat from pasta cooks eggs. Add meat, onions and wine without draining fat and toss until thoroughly mixed. Sprinkle remaining cheese to taste, toss and serve immediately.
- * 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. 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. This dish was the gastronomic highlight of our stay.
- * Pasta should be cooked AL DENTE so that it offers resistance to the teeth without crunching. Fresh pasta is desirable (dried pasta is a poor imitation of the real thing.) Pasta should be used immediately when done so as to stop its internal cooking. If both portions of the recipe cannot be completed at the same time, the meat and onion mixture should finish first.
- * I have made a very successful variation on this using hot country sausage. Make sure the sausage is fairly lean if you try it, however. All of the quantities are adjustable and may depend on the kind of pasta or meat you use. Too much cream will cause the egg mixture to separate from the pasta and meat. Too little cream will essentially give you scrambled eggs and bacon with pasta.
- : Difficulty: moderate to hard (timing is critical). : Time: 30 minutes. : Precision: measure the ingredients.
- : Byron Howes : North Carolina Education Computing Service, Research Triangle Park, NC : bch@ecsvax or {akgua,decvax}!mcnc!ecsvax!bch
- : Copyright (C) 1986 USENET Community Trust
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Mixing bowl
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Whisk
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Chef's knife
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Cutting board
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Grater
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Colander