Recipe source
Foodista / Common Pile
PreppyMeal formatting, ingredient normalization and labeled quantity/cost estimates. Original source credited.A little inspiration for your kitchen, with a clear ingredient list and a cost estimate to help you plan.
Let’s cookCut a 1/2 pound piece of pancetta. Crush and peel the garlic. Put the garlic in a small saute pan with the extra-virgin olive oil and saute until it turns deep gold. Remove the garlic from the pan and put in the strips of pancetta. Cook them until they begin to crisp on the edges. Add the wine. Cook the wine down for 2 minutes.
Break the eggs into a pasta serving bowl. Beat them lightly with a fork. Then add the Romano, Parmigiano-Reggiano, pepper and parsley. Mix thoroughly. Add drained, hot pasta to the bowl and toss rapidly to coat the strands well. Add the Pancetta and wine. Toss again and serve immediately.
This recipe yields 4 servings.
PreppyMeal adaptation with estimated quantities; original recipe credited below.
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Foodista / Common Pile
PreppyMeal formatting, ingredient normalization and labeled quantity/cost estimates. Original source credited.File:Spaghetti alla carbonara (32998643591).jpg — Luca Nebuloni. https://www.flickr.com/photos/nebulux/32998643591/
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