It seems like all of the recipes coming from Ada Boni’s The Talisman Italian Cookbook either use spaghetti or rigatoni. Personally as a kid growing up, my favorite was shells because I could scoop up sauce inside each one. This dish was/is a standard in most Italian restaurants in America. There are slight variations to this classic and I wonder how today’s great chefs like Batali and Colicchio make their Carbonara dishes. This one is very simple as are most recipes in this cookbook.
1 lb spaghetti (#8)
1/4 b lean bacon diced
3/4 cup Romano or Parmesan cheese
3 eggs lightly beaten
1/4 cup white wine
1 tsp pepper
Cook spaghetti in rapidly boiling salted water until tender. While spaghetti is cooking, fry bacon over low flame until bacon is crisp. Add cheese (and wine) to beaten eggs. Drain spaghetti and return to the pot. Pour egg mixture over the hot spaghetti; add pepper and two TBS of very hot bacon fat. Stir. The heat of the spaghetti should cook the egg mixture. Transfer to hot platter; garnish with bacon. Serve.
Call the cardiologist!
Recipe from The Talisman Italian Cook Book