Spaghettini Carbonara

Name: Spaghettini Carbonara
Cuisine: American
Ingredients: freshly milled black pepper; 1 lb. spaghettini, linguine, fettucine, or whatever pasta you fancy; 1 lb. spaghettini, linguine, fettucine, or whatever pasta you fancy; 1 lb. spaghettini, linguine, fettucine, or whatever pasta you fancy; 1 lb. spaghettini, linguine, fettucine, or whatever pasta you fancy; ½ cup freshly grated Parmesan cheese; 3 eggs, beaten; ¼ lb. lean smoked bacon in one piece (or some thick-sliced lean bacon); ¼ lb. lean smoked bacon in one piece (or some thick-sliced lean bacon)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Word seems to be getting around in the United States that not all Italian food is red. Although pasta is undeniably omnipresent in Italian cookery, there are thousands of regional approaches to it. Of Roman origin, this bacon and egg concoction has no tomatoes and no garlic.

Ingredients

¼ lb. lean smoked bacon in one piece (or some thick-sliced lean bacon)
3 eggs, beaten
½

Americas
Europe
United States
Italy
Pasta

Method

Since it isn’t anything to begin with, those paper-thin slices of Incredible Shrinking American Bacon will add nothing to this dish. You will need a chunk of good, strong, smoked country bacon (or hog jowl) to give the spaghettini character. Cut a quarter pound of it into fat matchsticks and sauté them slowly in a heavy skillet that has been rubbed with fat. Drain on paper towels and set aside.