Ernest Reynoso Gala


Spaghetti Carbonara
by Ernest Reynoso Gala/Chef John Nocita

250 grams (1/4 kilo) bacon cut into 1-inch pieces
1/3 cup butter
1/2 cup white wine (optional)
4 eggs (1cup eggs)
1 cup all-purpose cream
450 grams spaghetti
1 gallon water with 1 tbsp. rock salt to cook spaghetti
1 cup parmesan cheese
1 tsp. each of fine salt and coarsely ground pepper.

2) Cook the pasta in boiling water uncovered until al dente. Drain. Cook the bacon over medium heat in a 12-inch deep skillet until bacon is crisp. Set aside the bacon. Add the butter and wine to the skillet and cook 1 to 2 minutes. Add the pasta and cook until hot.

3) Mix the eggs, cream, salt and pepper in a bowl and add to number 2. Turn off the heat. Keep mixing until pasta is coated with the cream.

4) Add half of the cheese and bacon. Toss well. Transfer to a platter. Top with the remaining cheese and bacon.


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