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Spaghetti Carbonara 2


8 slices bacon
1/2 lb. prosciutto
1 lb. spaghettini
1/4 cup grated Parmesan cheese
Freshly ground pepper
2 tablespoon butter
4 eggs, slightly beaten

Cut bacon crosswise into 1/2" strips. In a large heavy skillet, fry until crisp. Dice prosciutto. Cook, stirring for five minutes. In a very large kettle of boiling salted water, cook spaghetti until just barely tender. Drain and place on a large heated spaghetti platter. Top with bacon, prosciutto, some of drippings, cheese, pepper, butter and finally the beaten eggs. With two large wooden spoons, toss spaghetti until thoroughly mixed. Serve at once.

Makes 4 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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