Spaghetti alla Carbonara
|Boiling salted water||2 Cup (32 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Ounce|
|Freshly ground pepper||To Taste|
|Chopped parsley||1 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cook spaghetti in large saucepan of salted boiling water 10 to 12 minutes or until tender but still firm.
While spaghetti is cooking, remove rind from bacon, cut into 1/2 in. squares.
Saute in pan until cooked through but not crisp.
Add wine, simmer gently 3 minutes.
Drain spaghetti well, return to saucepan. Immediately add bacon and wine.
Blend together, then add well-beaten eggs and cheese.
Toss together over low heat.
Add a little freshly ground pepper.
Make sure spaghetti is well coated with egg-and-cheese mixture.