Carbonara is one of the few pasta dishes that I know how to prepare and has always been a favorite. I guess it’s one of the most basic pasta dishes in Italian cuisine. Here are myths and important tips you may not have been aware of. And, oh. By the way, I played the teacher’s role by showing my sister the procedure the last time she was here.
1 pack of spaghetti (or penne)
a pack of streaky bacon, sliced thinly
1/2 cup of sliced hotdogs (optional)
1/2 cup butter
1 cup (or more) all-purpose cream
1 egg, beaten
1/4 cup parmesan cheese
button mushrooms, sliced thinly
freshly ground black pepper
a dash of Italian herbs (marjoram, basil, red bell pepper, rosemary, oregano, parsley, thyme)
While cooking spaghetti in another pot, melt butter in a pan. Add garlic and cook until golden brown. Then add the bacon and cook until crisp. Throw in the hotdogs, mushrooms & onions and cook for a couple of minutes. Turn the heat low and add the all-purpose cream, cheese, Italian herbs, salt & pepper. Mix thoroughly.
By this time, the pasta is al dente, tender but still firm to the bite. Drain & mix the beaten egg. Serve immediately topped with the white sauce. Sprinkle w/ parsley and more parmesan cheese & Italian herbs as you wish.
No man is lonely eating spaghetti; it requires so much attention. – Christopher Morley (American writer and editor 1890-1957)