Spaghetti Carbonara
Ingredients:
1 lb. thin spaghetti
8 slices bacon, cut into 1 inch strips
¼ cup olive oil
1 medium size yellow onion, peeled & chopped
4 tablespoons butter cut into small pieces (may omit)
½ cup chicken broth or bouillon
⅛ teaspoon salt
¼ teaspoon black pepper
2 eggs at room temp. slightly beaten
¼ cup chopped parsley, optional
1 cup grated Romano or Parmesan cheese
Ingredients:
*A real “crowd pleaser” and another recipe everyone in our family enjoys…Tracy likes it!
Origin of recipe: A magazine in a doctor’s office…thank God for shorthand!
1 lb. thin spaghetti
8 slices bacon, cut into 1 inch strips
¼ cup olive oil
1 medium size yellow onion, peeled & chopped
4 tablespoons butter cut into small pieces (may omit)
½ cup chicken broth or bouillon
⅛ teaspoon salt
¼ teaspoon black pepper
2 eggs at room temp. slightly beaten
¼ cup chopped parsley, optional
1 cup grated Romano or Parmesan cheese
Ingredients:
- Cook spaghetti according to package directions.
- Meanwhile cook bacon until crisp. Using slotted spoon, remove bacon and drain.
- Heat oil in skillet over moderate heat. Add onion and cook uncovered, 5 minutes or until soft.
- Add butter, chicken broth, salt and pepper; heat through but don’t boil, about 2 minutes. Remove from heat.
- Drain pasta, toss with sauce in skillet. Add eggs and continue tossing for about 1 minute or until sauce thickens.
- Add parsley, then cheese, toss again. Crumble bacon over pasta and stir in. Serve immediately.
*A real “crowd pleaser” and another recipe everyone in our family enjoys…Tracy likes it!
Origin of recipe: A magazine in a doctor’s office…thank God for shorthand!