Spaghetti alla Carbonara

Executive Chef Bruno Abate, Follia and Tocco

1 cup of dried spaghetti
5oz of smoked slab bacon
1 whole egg
5 tsp of parmesan cheese
½ tsp of pepper

Method:
Mix egg, parmesan and pepper in a bowl and set aside. Cook spaghetti al dente. Render the bacon in a pan until crisp. Combine spaghetti with bacon and pan dripping, and then toss spaghetti in egg/parmesan mixture. Serve with fresh parmesan and fresh cracked black pepper.

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