Pasta Carbonara

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This pasta dish, made with bacon and eggs, is one I yearn for in my dreams! The heat of the pasta cooks the eggs, yielding a rich, wonderful sauce. If you’ve never had it, or tried making it, RUN, don’t walk, into your kitchen, and do so this very minute. It’s comforting! It’s cheap! It’s scrumptious! So get in there and give it a go! You’ll end up a happier person…trust me on this. Kitchenclown never lies!!!!


8 oz. bacon, or pancetta cut into small pieces

1 lb. pasta…spaghetti, linguini, or fettucine all work.

2 Tablespoons butter

1 Tablespoon olive oil

1 small white onion, finely diced

3 cloves garlic, finely minced

2 eggs, beaten

1/2 teaspoon red pepper flakes

1/3 cup dry white wine

2/3 cup freshly grated parmesan or romano cheese, or a mixture of both.

Freshly ground black pepper

salt, to taste

Directions: In a large bowl, beat the eggs. Whisk  the cheese into the eggs and set aside. Bring a large pot of salted water to a boil. While the water is warming, fry the bacon in a medium sized skillet. Drain on paper towels and add to the bowl with eggs and cheese. Pour off the bacon grease, and add the butter and olive oil to the same pan. Add the onions , garlic and hot pepper flakes to the the oil, and cook over medium heat, just until the onions are translucent, stirring often. Add the wine, and continue cooking until it has reduced by half. Cook the pasta, until just done. Drain and immediately add it to the eggs, bacon, and cheese. Toss well and add the onions and garlic. Toss again and add freshly ground pepper and salt to taste. Serve immediately .Go on…I dare ya!

Yield: 4 servings


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