Spaghetti Carbonara

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

3 garlic cloves, halved
45 ml (3 tbsp) olive oil
210 g (7 oz) pancetta, diced
Pepper, freshly ground to taste
250 ml (1 cup) veal or beef stock
60 ml (1/4 cup) dry white wine
4 eggs
60 ml (1/4 cup) 35% cream
45 ml (3 tbsp) Bella Lodi cheese, grated
45 ml (3 tbsp) Romano cheese, grated
Salt and pepper to taste
350 g (3/4 lb) spaghetti
15 ml (1 tbsp) chopped parsley

Directions

1. In a saucepan, heat garlic, pancetta and pepper in olive oil, cooking until pancetta is lightly browned.
2. Deglaze with the stock and wine. Allow to reduce for several minutes over high heat.
3. In a bowl, beat the eggs, cream and cheeses (reserve a little cheese for garnish). Add salt and pepper to taste, then set aside.
4. In a large pot, cook the spaghetti in boiling salted water until just al dente.
5. Drain pasta. Place in the pan with the liquid. Remove from heat and add the pancetta and egg mixture.
6. Stir quickly. Transfer to a heated serving platter and serve with a generous sprinkling of grated cheese and chopped parsley.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2227

• Type of Meal Main Courses

Type of Meal Main Courses