- Exported from MasterCook *
Spaghetti Carbonara Al la Norma
Recipe By :Joe and Edie Thompson
Serving Size : 6 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient — Preparation Method
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1/2 pound bacon
1 onion — chopped
1/4 pound fresh mushrooms — sliced
1/2 cup dry white wine
3/4 pound angel hair pasta
3 eggs
2 tablespoons parsley — chopped
salt — to taste
1/2 cup Parmesan cheese
ground black pepper
1/2 cup creamy Italian dressing
1/4 pound butter
Cut bacon into small pieces, place in skillet and cook on medium-high heat.
When bacon browns, add onion and mushrooms and sauté until onion is transparent.
Drain bacon fat. Add wine.
Reduce heat after sizzling stops and simmer for 15 minutes.
While spaghetti is cooking, in mixing bowl large enough to hold the spaghetti, place eggs, parsley, salt, cheese, pepper, salad dressing, and butter. Beat with fork.
When the spaghetti is cooked, drain and place immediately in the bowl with eggs, etc. so that the egg will cook and the cheese and sauce melt and mingle into a sumptuous collation. Cover with hot sauce from the skillet and toss gently.
Cuisine:
"Italian"
Source:
"A Christmas Collection of Treasured Recipes; United Methodist Church, North Kingstown, RI"
Copyright:
"circa December 1988"
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Per Serving (excluding unknown items): 748 Calories; 49g Fat (60.0% calories from fat); 26g Protein; 48g Carbohydrate; 2g Dietary Fiber; 185mg Cholesterol; 1080mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat.
NOTES : Patty Phillips Notes:
use 1 pound bacon and 1 Cup creamy Italian dressing and 1 1/2 pounds of pasta
First made: 26 November 2007
Last made: 25 March 2008
I did not follow the Notes above. I felt 1/2 pound bacon is too little. The amount of pasta was fine. We did not have creamy Italian so we used a creamy Caesar. It was fine. Gert and I both liked this. The leftovers were even better. This is recommended.
25 March 2008: A full pound, if not more, of bacon is needed. I also used 10 oz. of mushrooms. Perhaps go a bit heavy on the creamy Italian … not a lot more, but a bit.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 758 0