Title: Spaghetti Carbonara #2
Categories: Pasta Ethnic
Yield: 6 Servings
| 4 | | Slices bacon, in 1" pieces |
| 3 | oz | Prosciutto, julienned |
| 1 | | Medium onion, sliced |
| 1/4 | c | Cream sherry |
| 1/2 | c | Butter (1 stick) |
| 1 | lb | Spaghetti |
| 3 | | Eggs, beaten |
| 1/2 | ts | Salt |
| 1 | c | Parmesan, freshly ground |
| | | Freshly ground pepper |
Saute bacon in Dutch oven: when almost crisp, add prosciutto, brown
sligtly. Remove bacon and ham to drain on paper towel. Saute onion in bacon
drippings until soft; return bacon and ham to the pan Stir in sherry;
simmer 2 minutes and remove from the heat. Add butter and let melt in pan.
Cook spaghetti(or linguine) according to package directions. Drain well.
Add hot spaghetti to Dutch oven; return to heat and toss. Remove from the
heat; add eggs beaten with salt and pepper; toss quickly for a minute or
two. Sprinkle with FRESHLY GRATED PARMESAN CHEESE. Using freshly grated
cheese instead of the already grated stuff makes a difference. SERVE
IMMEDIATELY.