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  1. Exported from MasterCook

  2. Spaghetti alla Carbonara

  3. Recipe By : USENET

  4. 4 Preparation Time :

  5. Categories : Pasta

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1/2 pound pancetta (or bacon)

  8. 2 tablespoons olive oil

  9. 1 tablespoon butter

  10. 4 cloves garlic -- peeled and crushed

  11. 1/4 cup dry white wine

  12. salt

  13. 1 16-ounce pkg vermicelli

  14. 3 eggs

  15. 1/4 cup Peccorino Romano cheese -- freshly grated

  16. 1/2 cup Parmesan cheese -- freshly grated

  17. freshly ground black pepper -- to taste

  18. 2 tablespoons parsley -- finely chopped

  19. Cut the pancetta or bacon into thin strips. Put the oil, butter and crushed

  20. garlic into a saucepan or small saute pan, and turn on the heat to medium

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

  22. Put the pancetta or bacon into the pan, and saute until it begins to be

  23. crisp at the edges. Add the wine, and let it boil away for a minute or two;

  24. then turn off the heat.

  25. 5 quarts water to a boil. Add

  26. 3 Tbsp salt, and when the water returns to a boil, put in the vermicelli. Take the bowl from

  27. which you'll be serving the spaghetti later, and into it break the three

  28. eggs. Beat them lightly, then mix into them both grated cheeses, a liberal

  29. grinding of pepper, and the parsley. When the vermicelli is tender but firm

  30. to the bite, drain it, and put it into the serving bowl with the

  31. egg-and-cheese mixture. toss rapidly and thoroughly until it is well coated. Reheat the pancetta or bacon quickly over high heat, then pour the entire

  32. contents of the pan over the vermicelli. Toss again thoroughly, and serve

  33. immediately.

  34. - - - - - - - - - - - - - - - - - - NOTES : While there are innumerable minor variations in the way people make

  35. this celebrated Roman dish, there are really only two substantially

  36. different schools of thought. One maintains that pancetta, a mild, cured,

  37. unsmoked Italian bacon, is the only correct bacon to use. The other school

  38. insists on the smoked American variety. Both are good, and both are popular

  39. in Italy, but the version I prefer is the one with pancetta. The flavor of

  40. smoke is not usually associated with Italian food; certainly hardly ever

  41. outside of Alto Adige, a German-speaking region in the North that was once

  42. part of Austria. In this dish, I find that smoked bacon adds a sharpness

  43. that wearies the palate after the first bitefuls. Try it both ways, and decide for yourself. Nutr. Assoc. : 4352 0 0 0 0 0 0 0 1281 0 0 0

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