Spaghetti Carbonara

I love this quick-and-easy casserole! I made it for last night’s dinner using the leftovers of the Baked Ham Ron made a few days ago (see my Dec. 19 blog). This dish is also excellent made with shrimp or clams (add them at the finish so they won’t toughen). If you use shrimp or clams, substitute a chopped tomato for the bacon in this recipe.

Spaghetti Carbonara:

1 lb. (454 g) spaghetti (I cheated! See the first photo, below)
½ c. butter or margarine
½ lb. (250 g) lean bacon, chopped
2 c. diced, cooked ham
1 large onion, chopped
2 cloves garlic, minced
½ lb. (250 g) mushrooms, sliced
½ c. dry white wine
1 c. whipping cream
2 eggs, well beaten
¼ c. chopped parsley
Salt and pepper, to taste
Freshly grated Parmesan or Romano cheese

Measure and prepare all ingredients in advance of cooking. In a very large pot, bring salted water to a boil, cooking spaghetti until tender. While spaghetti cooks, melt butter in large, deep skillet over medium-high heat. Sauté bacon and ham until pale golden but still soft. Add onion and garlic, sautéing a further 5 min. Add mushrooms, sautéing 1 min. Stir in wine. Beat cream and eggs together until well blended, stirring into skillet. Reduce heat to low. Drain spaghetti, but do not rinse it. Stir cooked spaghetti and parsley into cream sauce. Season to taste. Serve immediately, offering grated cheese at the table. Serves 6.

Wine and spaghetti - sorta! I prefer fettuccine so used that

Saute diced ham and bacon in butter until pale golden

Stir in white wine

Add whisked eggs and cream to meat, onion, mushrooms

Cook over low het until mixture begins to thicken

Toss pasta and cream sauce together and serve