Classic Carbonara II
Author: Pizza Today
Recipe type: sauce
Ingredients
- 1 tablespoon olive oil
- 2 ounces bacon or pancetta, cut into small cubes
- ½ cup diced onion
- 1 teaspoon finely chopped garlic
- ½ cup dry white wine
- 6-8 ounces Carbonara custard base*
- ¼ cup parmigiano, grated
- 1 tablespoon chopped parsley
- freshly ground black pepper to taste
Instructions
- Heat the olive oil in a 10-inch skillet.
- Add the bacon and onion.
- Cook over high heat until the onion begins to turn translucent.
- Add the garlic and toss with other ingredients.
- Pour in the wine and boil down unitl it is reduced to syrup. Should only take 1 minute over high heat.
- Add the pasta and toss with the other ingredients.
- Remove the pan from the heat and toss in the Carbonara custard base.
- Add the parmigiano, parsley and pepper until well coated.
- Turn the finished sauce out onto a plate and dust with additional cheese, parsley, and black pepper.
Classic Carbonara II
Author: Pizza Today
Recipe type: sauce
Serves: Approximately 1 ½ gallons
Ingredients
- Carbonara Custard Base
- 16 beaten eggs
- 1 gallon heavy cream
- 4 cups grated Parmigiano
- 1 teaspoon grated nutmeg
Instructions
- Combine all of the above and blend well.
- Use 6-8 ounces per serving or to