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| LINGUINI CARBONARA | |
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1 lb. linguini 4-5 qts. water Salt 4 eggs 2 tbsp. fresh chopped parsley 8 tbsp. grated Italian cheese 1 lb. bacon (or prosciutto) diced 2 c. heavy cream 1/2 c. dry white wine 1 c. sliced, cooked mushrooms While salted water is boiling, place diced bacon (or prosciutto) in a heavy skillet and brown. Drain fat and return to skillet. Add heavy cream, 4 tablespoons cheese, mushrooms and salt and pepper to taste. Bring to slow boil, stirring constantly. In another bowl beat 4 eggs, 4 tablespoons cheese, parsley and reserve. Place linguini in boiling water and cook. When linguini is done, drain (do not rinse with cold water) and place in a large pasta bowl. Pour the egg-cheese and parsley mixture over linguini and toss until thoroughly mixed. Add 1/2 cup of white wine to sauce and mix (sauce should be thick and bubbly). Pour sauce over mixed linguini and serve hot. | |
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recipe reviews #21167
Roseanne (Michigan) says:
I doubled this recipe and made it for Christmas Eve. It was a great success. People were coming up for seconds. A friend said this dish replaces his pasta alfredo as his favorite dish now. I did not add the mushrooms or wine and used only 6 eggs instead of 8 (doubled recipe) but it still came out wonderful. I will definitely make it again.
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