Carbonara
Reed Fuller - friend from a BYU Ward
original Italian recipe, measurements are approximate
Reed Fuller - friend from a BYU Ward
original Italian recipe, measurements are approximate
- 1/2 pkg (lb) bacon, chopped (try to get fresh sliced at deli, or thick sliced)
-1/4 lb grated Parmesan cheese, the finer the better (1/2 or more of a triangle)
-Boil water with a handful of salt, cook 1 lb spaghetti noodles
As soon as the noodles are cooked, drain and put in mixing bowl. Have 2 eggs ready, throw into the noodles with cheese, olive oil (approx 1 1/2-2 times around the bowl), bacon and enough basil to coat the top (approx 1 1/2 times around the bowl).
Stir like crazy. (heat of noodles cooks eggs & bacon)
Optional: add mushrooms or olives.
-1/4 lb grated Parmesan cheese, the finer the better (1/2 or more of a triangle)
-Boil water with a handful of salt, cook 1 lb spaghetti noodles
As soon as the noodles are cooked, drain and put in mixing bowl. Have 2 eggs ready, throw into the noodles with cheese, olive oil (approx 1 1/2-2 times around the bowl), bacon and enough basil to coat the top (approx 1 1/2 times around the bowl).
Stir like crazy. (heat of noodles cooks eggs & bacon)
Optional: add mushrooms or olives.
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