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RECIPES

Spaghetti Carbonara

Name: Spaghetti Carbonara
Yield: 6 - 8
Ingredients: 3 eggs*; 1/4 c Parmesan cheese, grated; 1/4 c Romano cheese, grated; 2 Tbsp flat-leaf parsley leaves; 1/4 tsp freshly ground black pepper, plus more for garnish; 1 lb pancetta (bacon may be used); 1 cloves garlic; 1 Tbsp olive oil; 1 lb spaghetti

This is a recipe from the Northern section of Italy. You can see the French influence in the ingredients used. Silky with egg and melted cheese, freshened with parsley, and spiked with black pepper, spaghetti carbonara brings intense flavors into balance. This pasta dish is also loved for its short cooking time, making it the ultimate weeknight supper solution.

Spaghetti Carbonara

Dori Fritzinger

Servings

6 - 8

Ingredients

3 eggs*
1/4 c Parmesan cheese, grated
1/4 c Romano cheese, grated
2 Tbsp flat-leaf parsley leaves
1/4 tsp freshly ground black pepper, plus more for garnish
1 lb pancetta (bacon may be used)
1 cloves garlic
1 Tbsp olive oil
1 lb spaghetti

Instructions

Cook the spaghetti according to package directions.
While that is cooking, cut the pancetta into cubes and brown in skillet.
Add garlic and turn off the heat; garlic will finish cooking from remaining pan heat.
Blend together eggs, Romano cheese, Parmesan cheese, parsley and set aside.
Drain spaghetti and toss back into cooking pan over very low heat.
Drizzle hot pasta with egg mixture while stirring constantly.
Toss in pancetta and garlic.
Remove from heat and serve immediately.
Sprinkle with more grated cheese if desired.

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Dori Fritzinger

She lives and works with her multi-generational family in the foothills of the Blue Ridge Mountains in North Carolina. They have a farm of cows and calves, wool sheep, dairy goats, rabbits, ducks, geese, chickens, honeybees, a horse and a donkey.

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