Spaghetti
Carbonara

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INGREDIENTS:

6-8 oz. Spaghetti
3 Egg (Yolks)
4 slices (or more) Bacon
Grated Romano Cheese (about 1/4 Cup)
Black Pepper




















DIRECTIONS:
Begin to boil water for Pasta.
NOTE:
Because you have to put all the ingredients
when done together IMMEDIATELY, make
sure that you thoroughly cook the Bacon.
You can always "reheat" the Bacon.

Take about 4 strips of Bacon. (I like the
Maple flavored kind, it really enhances this
sauce.)



















Cut the Bacon into 1" strips





















Begin to fry on low flame.






































Do NOT drain on paper towels. You want
the fat from the fried Bacon, as it adds to
the flavor and texture.
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Now separate the Eggs, keep Yolks, discard
Whites.



















Add about 1/4 Cup Romano Cheese to Egg Yolks



















And several large pinches of Black Pepper




















Stir thoroughly.
With the next few steps you have to move
quickly. As I said before, make sure the
Bacon is done, as you can always reheat it.
Now, as soon as the Pasta is done, reheat
the Bacon and get ready to mix everything
up.
Get a mixing bowl and put drained (NOT
rinsed) and still hot Pasta into it.


















Add the hot Bacon and some of the
drippings, stir quickly.


















Add the Egg Yolk mixture and stir quickly.





































Plate and eat immediately.
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