copyright 2009, Maria Liberati
It’s recipe Tuesdays on twitter at http://twitter.com/Marialiberati so you can follow along there for recipes all through today..
Spaghetti alla Carbonara
Some believe that this dish was originally made for Italian charcoal workers, for the name is derived from the Italian word for charcoal.
1/2 yellow onion, chopped
4 slices bacon, diced
1 tablespoon olive oil
1/2 clove garlic, minced
2 tablespoons dry white wine
1 tablespoon chopped fresh parsley
salt, ground pepper
Have a large skillet, cook diced bacon until slightly crisp. Remove and drain onto paper towels. Keep 2 tablespoons of bacon fat. Add olive oil, onion, cook until it is translucent. Add garlic and wine; cook one more minute.
Put the bacon back to pan; add cooked and drained spaghetti. Add beaten eggs and cook, tossing until eggs are barely set. Add parmesan, and toss again. Add salt and pepper. Be careful, bacon and parmigiana are salty.
Sprinkle parsley and parmesan on top.
Hope to see you at The Basic Art of Italian Cooking Programs,here are some coming up:
July 16-Annapolis, Md. Whole Foods Market, 7 PM Call store to register or email :firstname.lastname@example.org
July 18th- Fair Lakes/Fairfax, Va Whole Foods Market, A Tuscan Picnic and Wine Pairing, 1:30 PM . Cal lstore t oregister or email:email@example.com
July 31-August 2- Atlantic City Food & Wine Show. Email :firstname.lastname@example.org
Mangai Bene, Vivi Bene,
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