Try this Biagios Spaghetti Carbonara #1 recipe, or contribute your own.
Suggest a better descriptionDate: Sun, 11 Feb 1996 14:01:28 -0500 From: kmeade@ids2.idsonline.com (The Meades) Recipe By : Byron Howes North Carolina Education Computing Service, Rese 1. Put large bowl in oven to warm at lowest possible setting. 2. Soak chopped onion in cold water for 15 minutes to reduce pungency. 3. Chop Pancetta or bacon into 5mmx2cm strips. 4. Beat eggs and cream together with a fork. Add 50 g parmesan cheese to the mixture. 5. Wash pasta. Put on water to cook pasta. Add pasta when boiling. In the meantime... 6 . Dry onions and saute with pancetta or bacon in olive oil until onions are barely translucent. 7. Add wine and reduce heat when initial boiling ceases. Meat should not be crisp. 8. When pasta is cooked, drain, but .I do not wash. .S 9. Quickly remove bowl from oven, put pasta in it and toss with egg, cream and cheese mixture so that heat from pasta cooks eggs. 10. Add meat, onions and wine without draining fat and toss until thoroughly mixed. 11. Sprinkle remaining cheese to taste, toss and serve immediately. Authors Notes: My wife and I had the pleasure of staying at the Villa Virgiliana (owned by The Vergilian Society) in Cuma, Italy just outside of Naples in June, 1985. Biagio and Maria Sgariglia, the proprietors of the villa, served us excellent Italian farm meals for a week, each meal being more delicious than the last. This dish was the gastronomic highlight of our stay. Pasta should be cooked al dente so that it offers resistance to the teeth without crunching. Fresh pasta is desirable (dried pasta is a poor imitation of the real thing.) Pasta should be used immediately when done so as to stop its internal cooking. If both portions of the recipe cannot be completed at the same time, the meat and onion mixture should finish first. I have made a very successful variation on this using hot country sausage. Make sure the sausage is fairly lean if you try it, however. All of the quantities are adjustable, and may depend on the kind of pasta or meat you use. Too much cream will cause the egg mixture to separate from the pasta and meat. Too little cream will essentially give you scrambled eggs and bacon with pasta. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (480g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 685 | ||
Calories from Fat: 518 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.5g | 77 % | |
Saturated Fat 19.1g | 95 % | |
Monounsaturated Fat 24.1g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 1110.3mg | 342 % | |
Sodium 873.8mg | 30 % | |
Potassium 470.8mg | 12 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.5g | ||
Protein 38.9g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 685
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