Title: Spaghetti Carbonara Neapolitan Style
Categories: Pasta, Cream sauce
Yield: 4 Servings

1 lb Spaghettini
2 tb Olive oil
1/2 lb Pancetta; or bacon
1 md Onion; chopped
1/2 c Cold water
1/4 c Dry italian white wine
4 Eggs
4 tb Heavy cream
8 tb Fresh parmesan cheese;
-grated

1. Put large bowl in oven to warm.

2. Soak chopped onion in cold water for 15 minutes.

3. Chop Pancetta or bacon into 1 inch pieces.

4. Beat eggs and cream together with a fork. Add 4 tablespoons of the
parmesan cheese to the mixture.

5. Bring water to a boil; add pasta

6. Dry onions and saute in olive oil with pancetta or bacon until onions
are translucent.

7. Add wine; let come to a boil; reduce heat. Meat should not be crisp.

8. Drain pasta - do not rinse.

9. Remove warm bowl from oven, put pasta in it and toss with egg/cream
mixture while the pasta and bowl are still warm. The heat from the pasta
will cook the eggs.

10. Add meat/onion mixture and toss well.
Posted to recipelu-digest Volume 01 Number 562 by RecipeLu
on Jan 19, 1998