Mom's Spaghetti Carbonara!
By: Caity
Published: Wednesday, June 23, 2010 - 9:03pm

Ingredients




1 medium or large chopped onion
4 tablespoons butter
1 cup dry white wine
5 slices ham, chopped thoroughly (or bacon)
2 eggs, beaten
2 tablespoons parsley (dry or fresh)
1/2 cup parmesan cheese, grated
black pepper to taste
1 teaspoon salt
1 tablespoon chopped garlic
1 pound spaghetti

Preparation

1 Put a pot of salted water on to boil. 2 Mix eggs, parmesan cheese, parsley, salt, and pepper in a very large mixing bowl.  Set aside. 3 Saute onions and garlic with wine, butter, salt, and pepper until soft and golden brown. 4 Boil spaghetti as you normally do, and drain thoroughly.  Move quickly to keep spaghetti hot. 5 Add drained spaghetti quickly to egg mixture.  Stir very thoroughly, so egg mixture is evenly distributed.  Egg will cook thoroughly from the heat of the spaghetti. 6 Add onion mixture to spaghetti, and continue stirring very thoroughly. 7 Serve with shredded parmesan cheese on top and enjoy!

About


I first tasted and fell in love with spaghetti carbonara in West Berlin, long ago when the Wall was still up and Italian pizzerias were on virtually every corner.  Years later, a friend gave me her recipe, which I happily adapted by reducing the eggs from 3 to 2 (you could really also use just one), and adding in more garlic, wine, salt, and pepper.
Note:  If the onions are stubborn about softening and browning, feel free to add some water and cover, so that they steam.  Uncover, so that the water boils away.  Add a little more butter or olive oil if need be.