Spaghetti Alla Carbonara – Vatican Cookbook

Spaghetti Alla Carbonara

  • Servings: 4
  • Difficulty: easy
  • Print

A surprisingly simple recipe made with bacon and eggs that is full of flavor and nutrition. We couldn't find grated Pecorino cheese and substituted a quality thinly shredded Parmesan by Sartori from Safeway.

Ingredients

1 pound spaghetti
1/2 pound bacon, diced
2 T. white wine
4 eggs, beaten
4 oz. grated Pecorino or Parmesan (we prefer shredded)
Sea salt
Fresh ground black pepper

Directions

Place a pot of salted water onto boil.  Cook spaghetti in the salted water until al dente.  Meanwhile, dice the bacon and cook until crisp in a large pan over medium heat.  Scoop out half of the bacon grease with a measuring cup.  Add the white wine.

In a bowl, whisk the eggs, the grated cheese, pepper, and salt.  Set aside until the pasta is cooked.

Drain the spaghetti and add to the pan of bacon.  Mix well.  Remove the pan from heat.  Add the egg and cheese mixture to the pan and stir vigorously.  Mix until the eggs begin to bind.  Season to taste, distribute on individual plates and serve.

Portuguese Lamego Sandwich

Updated 07/23/2018.  Added ham to the recipe in addition to prosciutto; also a video showing a professional Portuguese cook making the sandwich.

The town Lamego is located in central Portugal.

Bola de Lamego with Ham or Prosciutto

For the recipe, visit Portuguese Cooking.  (I’m lazy today.)

Watch video:  3 minutes

I get all sentimental about Portugal.  I’m one-half.  Never been there.

The town of Lamego is in Douro, a wine making region.  Also, take a look at this beautiful cathedral:  Our Lady of Remedies:

15 Best Things To Do In Douro, Portugal