Spaghetti Carbonara Madalena
Recipe By :Kelly D. Burgess
Serving Size : 2
4 thick -- or 6 thin slices bacon -- about 1/4 pound
2 fresh Italian sausage, regular or hot -- 1/2 to 2/3 pound
2 cloves garlic -- pressed or minced
2 quarts water
1 Tablespoon SALT
1 Tablespoon OIL
1/2 pound spaghetti -- uncooked
1 egg
1/2 cup Romano or Parmesan cheese -- grated
1/4 to 1/2 cup whipping cream -- or half-n-half
Freshly ground black pepper -- to taste
Freshly ground nutmeg -- to taste
1 tablespoon parsley -- finely minced
Slice bacon strips into 1/2 inch pieces. Saute in large saucepan until crisp. Set aside on a plate. Squeeze Italian sausage from casing into hot bacon fat, and break into small chunks. Saute about 10 minutes over med.-low heat until cooked through. Add garlic and saute briefly. Turn bacon to pan.
While preparing bacon and sausage, cook spaghetti with salt and oil according to package. Drain. Put cooked spaghetti in saucepan with hot bacon and sausage, or put in warm chafing dish or electric skillet to finish at table. Toss.
Push spaghetti to sides of pan and break egg in center. Quickly scramble egg and stir it into spaghetti. Toss in grated cheese. Pour in 1/4 cup cream or h-n-h. Mix. As Cream is absorbed, add up to 1/4 cup more. Add black pepper and nutmeg. Garnish with minced parsley.
NOTES : Pittsburgh Post-Gazette Sunday Feb. 27, 2000 Formatted into MC by Sandy West
Recipe By :Kelly D. Burgess
Serving Size : 2
4 thick -- or 6 thin slices bacon -- about 1/4 pound
2 fresh Italian sausage, regular or hot -- 1/2 to 2/3 pound
2 cloves garlic -- pressed or minced
2 quarts water
1 Tablespoon SALT
1 Tablespoon OIL
1/2 pound spaghetti -- uncooked
1 egg
1/2 cup Romano or Parmesan cheese -- grated
1/4 to 1/2 cup whipping cream -- or half-n-half
Freshly ground black pepper -- to taste
Freshly ground nutmeg -- to taste
1 tablespoon parsley -- finely minced
Slice bacon strips into 1/2 inch pieces. Saute in large saucepan until crisp. Set aside on a plate. Squeeze Italian sausage from casing into hot bacon fat, and break into small chunks. Saute about 10 minutes over med.-low heat until cooked through. Add garlic and saute briefly. Turn bacon to pan.
While preparing bacon and sausage, cook spaghetti with salt and oil according to package. Drain. Put cooked spaghetti in saucepan with hot bacon and sausage, or put in warm chafing dish or electric skillet to finish at table. Toss.
Push spaghetti to sides of pan and break egg in center. Quickly scramble egg and stir it into spaghetti. Toss in grated cheese. Pour in 1/4 cup cream or h-n-h. Mix. As Cream is absorbed, add up to 1/4 cup more. Add black pepper and nutmeg. Garnish with minced parsley.
NOTES : Pittsburgh Post-Gazette Sunday Feb. 27, 2000 Formatted into MC by Sandy West
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