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Spaghetti Carbonara I
May 12, 2009

I used "Italy - the Beautiful Cookbook" & I think the secret for creamy sauce is as given there:- After cooking the pasta RESERVE 1/2cup OF THE LIQUID. Having cooked the pancetta or bacon & a chopped red chili pepper, mix Pecorino cheese & eggs (it uses just yolks, I use whole eggs) into the reserved cooking water, add a little salt & PLENTY of pepper; tip the browned bacon (with the fat) over the past, then add the egg mixture & toos well. Add parmesan & serve. Delicious. D

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