Mom's Spaghetti Carbonara!


Photo: Anneka Gerhardt
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Ingredients

1 medium or large chopped onion
4 tablespoons butter
1 cup dry white wine
5 slices ham, chopped thoroughly (or bacon)
2 eggs, beaten
2 tablespoons parsley (dry or fresh)
1/2 cup parmesan cheese, grated
black pepper to taste
1 teaspoon salt
1 tablespoon chopped garlic
1 pound spaghetti

Preparation

1
Put a pot of salted water on to boil.
2
Mix eggs, parmesan cheese, parsley, salt, and pepper in a very large mixing bowl. Set aside.
3
Saute onions and garlic with wine, butter, salt, and pepper until soft and golden brown.
4
Boil spaghetti as you normally do, and drain thoroughly. Move quickly to keep spaghetti hot.
5
Add drained spaghetti quickly to egg mixture. Stir very thoroughly, so egg mixture is evenly distributed. Egg will cook thoroughly from the heat of the spaghetti.
6
Add onion mixture to spaghetti, and continue stirring very thoroughly.
7
Serve with shredded parmesan cheese on top and enjoy!

Tools

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About

I first tasted and fell in love with spaghetti carbonara in West Berlin, long ago when the Wall was still up and Italian pizzerias were on virtually every corner. Years later, a friend gave me her recipe, which I happily adapted by reducing the eggs from 3 to 2 (you could really also use just one), and adding in more garlic, wine, salt, and pepper.

Note: If the onions are stubborn about softening and browning, feel free to add some water and cover, so that they steam. Uncover, so that the water boils away. Add a little more butter or olive oil if need be.

Yield:

9.0 servings

Added:

Wednesday, June 23, 2010 - 9:03pm

Creator:

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