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Spaghetti alla Carbonara

Spaghetti alla Carbonara is a pasta recipe made with Pancetta, Olive Oil, Butter, Garlic, and Dry White Wine Salt. Ready in about 20 min, it serves 4. Scale it up or down for the number of people at the table.

Ingrediënten

• 1/2 lb
• 2 tbsp
• 1 tbsp
• 4 clove
• 1/4 cup
• 1
• 3
• 1/4 cup
• 1/2 cup
• 2 tbsp

Bereiding (voorbeeld)

1. 1

   Cut the pancetta or bacon into thin strips.

2. 2

   Put the oil, butter and crushed garlic into a saucepan or small saute pan, and turn on the heat to medium high.

3. 3

   When the garlic becomes colored a deep gold, remove and discard it.

4. 4

   Put the pancetta or bacon into the pan, and saut� until it begins to be crisp at the edges.

5. 5

   Add the wine, and let it boil away for a minute or two; then turn off the heat.

6. 6

   In a large pot, bring 4^�5 quarts water to a boil.

7. 7

   Add 2^�3 Tbsp salt, and when the water returns to a boil, put in the vermicelli.

8. 8

   Beat them lightly, then mix into them both grated cheeses, a liberal grinding of pepper, and the parsley.

9. 9

   When the vermicelli is tender but firm to the bite, drain it, and put it into the serving bowl with the egg-and-cheese mixture. toss rapidly and thoroughly until it is well coated.

10. 10

    Reheat the pancetta or bacon quickly over high heat, then pour the entire contents of the pan over the vermicelli.

11. 11

    Toss again thoroughly, and serve immediately.