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Biagio's Spaghetti Carbonara

An italian recipe for Biagio's Spaghetti Carbonara, made with Olive Oil, Cold Water, Heavy Cream, and Parmesan Cheese. Scale it up or down for the number of people at the table.

Ingredients

• 500 g
• 30 ml
• 125 ml
• 60 ml
• 100 g

Method (preview)

1. 1

   4. Beat eggs and cream together with a fork. Add 50 g parmesan cheese to the mixture.

2. 2

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

3. 3

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

4. 4

   7. Add wine and reduce heat when initial boiling ceases. Meat should not be crisp.

5. 5

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

6. 6

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

7. 7

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