Cook the spaghetti according to the package directions to al Dente. Over medium heat, melt the butter and add the olive oil. Add the panchetta and onion. Cook until the onion is somewhat translucent and the panchetta well browned, but not crisp. Add the white wine and continue to cook until it has reduced by about half. Remove from the heat.
This is a fairly straight forward recipe that incorporates egg and cheese. These two ingredients, cooked by the heat of the pasta, will made the dish extremely creamy. Some recipes call for the addition of heavy cream. I shy away and allow the egg and cheese to do their “thing”. If referencing “Carbonara” in a Italian Dictionary, it states, “member of the Carbonari Society”, some say they were charcoal makers . . . not sure!
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