Friday, July 30, 2010

Spaghetti Carbonara (Italian Recipe)

Recipe for four

3 egg yolks
1 cup fresh cream
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
7-8 bacon slices, cut into 1cm lengths
1 large onion, finely diced
1 cloves garlic, minced
1/2 teaspoon oregano
2 tablespoons olive oil
1/2 cup white wine
500g. spaghetti


Cook the spaghetti according to the directions of the producer and set aside. Try to make them aldente, that is, not fully cooked.
Mix in a bowl the egg yolks, the fresh cream, the cheese, salt and pepper and set aside.
Use a large pan, as later you will add to this the pasta. Place the bacon in the pan without oil and fry over medium heat until most of the fat is released, but not to become crispy. Preferably remove any fat as it is produced.
Add the olive oil, the onion and garlic to bacon and sauté until the onion becomes glossy (app. 10 min.). Add white wine and oregano and cook until wine is reduced.
Reduce the heat and add the cooked spaghetti in the pan. Stir to mix the ingredients. Then continue by adding a little at a time the cream mixture you prepared at the beginning.
Mix in the cream mixture, and let it flow all over the spaghetti. Serve hot. Enjoy with some cooled white dry wine!