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Pasta Carbonara


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  • 1/2 lb. spaghetti
  • 2 T. lard
  • 2 T. olive oil
  • 2 T. margarine
  • 6 rashers bacon, diced
  • 2 cloves garlic
  • 2 T. white wine
  • 5 eggs
  • 100 g grated Parmesan cheese
  • 1 sprig parsley, chopped



Step 1

Boil spaghetti as you make the sauce. In a hot pan add the lard, oil and margarine. When melted, add bacon and crushed garlic. When bacon is softly cooked, add wine. Reduce. Lightly beat eggs in a bowl; add cheese and parsley. Mix together. Season to taste. Drain spaghetti and put in a serving bowl. Add egg mixture to it and combine well. Remove the pan from the heat, remove garlic and pour over spaghetti. Combine well but quickly. Serve.

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