Classic Carbonara II

Classic Carbonara II
Recipe type: sauce
  • 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
  1. Heat the olive oil in a 10-inch skillet.
  2. Add the bacon and onion.
  3. Cook over high heat until the onion begins to turn translucent.
  4. Add the garlic and toss with other ingredients.
  5. Pour in the wine and boil down unitl it is reduced to syrup. Should only take 1 minute over high heat.
  6. Add the pasta and toss with the other ingredients.
  7. Remove the pan from the heat and toss in the Carbonara custard base.
  8. Add the parmigiano, parsley and pepper until well coated.
  9. Turn the finished sauce out onto a plate and dust with additional cheese, parsley, and black pepper.

Classic Carbonara II
Recipe type: sauce
Serves: Approximately 1 ½ gallons
  • Carbonara Custard Base
  • 16 beaten eggs
  • 1 gallon heavy cream
  • 4 cups grated Parmigiano
  • 1 teaspoon grated nutmeg
  1. Combine all of the above and blend well.
  2. Use 6-8 ounces per serving or to