One of the great Italian pasta dishes, Spaghetti alia Carbonara (spah-gett-ec ah-la kahr-bawn-ara) is superb served with a green salad and lots of red Valpolicella wine.
4-6 H oz. butter
4 oz. lean bacon, rinds removed and chopped
3 tablespoons double cream
4 oz. Parmesan cheese, grated
½ teaspoon salt
½ teaspoon black pepper
1 lb. spaghetti, cooked, drained and kept hot
In a small frying-pan, melt
1 tablespoon of the butter over moderate heat. When the foam subsides, add the bacon and cook, stirring occasionally, FOR 5 minutes or until it is crisp. Remove the pan from the heat and stir in the cream. Set aside.
In a medium-sized mixing bowl, beat the eggs and 2 ounces of the Parmesan cheese together with a fork until the mixture is smooth and the ingredients are well blended. Stir in the salt and pepper. Set aside.
Place the spaghetti in a large, deep serving bowl and add the remaining butter. Using two large spoons, toss the spaghetti until the butter has melted. Stir in the bacon mixture, tossing well. Finally, mix in the egg mixture, tossing and stirring until the spaghetti is well coated.
Serve at once, with the remaining grated cheese.