GEORGE’S SPAGHETTI ALA CARBONARA

GEORGE’S SPAGHETTI ALA CARBONARA

Ingredients:

6 strips of bacon {cut into 1 inch pieces}

8 thin slices of pancetta (shredded)

1 medium sized yellow onion (sliced thinly}

2/3 cup of sherry

1 stick of butter

1 pound of thin spaghetti

2 eggs

2 tablespoons of red pepper flakes

Copious amount of freshly grated Parmesan cheese


Preparation:


Fry the bacon in a large pot until it render’s its fat and the bacon is slightly crispy. Add the pancetta to the bacon and fat and fry on medium heat until crisp. Remove the bacon and pancetta to a plate. Do not drain on a paper towel! Add the onions to the fat and cook until soft and translucent. Return the bacon and pancetta along with accumulated drippings to the pot with the onions. Pour the sherry into the pot. Cook until the sherry is boiling slightly. Reduce heat to medium low and add butter. Allow it to melt slowly. Prepare spaghetti according to package instructions. When cooked drain the pasta thoroughly. Add pasta to the butter mixture and toss to combine all ingredients. Turn up the heat to medium high and break two eggs over the pasta. Toss the pasta to ensure the eggs are cooked. Add the red pepper flakes and toss the pasta. Serve immediately with a generous helping of Parmesan cheese. Serves four.