Tortiglioni alla Carbonara


1 pound of Tortiglioni pasta by Barilla
1 small onion, sliced in small pieces
2 tablespoons of unsalted butter
6 to 8 oz bacon, sliced in small strips ¼ inch wide
½ cup white wine
2 eggs
3 tablespoons of Parmigiano grated fine
Salt and Pepper


In a large frying pan over medium-high heat, cook the onions with the butter until the onions are translucent. Add the bacon and the wine. Lower the heat and let it cook for a couple of minutes. In a large serving bowl, beat the 2 eggs with salt (not too much) and the pepper. Add the Parmigiano and incorporate well.
Meanwhile in a large pan, boil the water with salt. Cook the pasta al dente and drain. Immediately pour over the egg mixture and mix well. Add the bacon-onion-wine sauce and mix well. Serve hot.


A good plate of pasta is always such a welcome dinner at our house. My son loves tomato sauce and only wants tomato sauce with his pasta. On the other hand, I have a liking for sauces. It is obvious who won the debate last night as we did enjoy a great plate of Tortiglioni alla Carbonara. A nice side salad, vanilla ice cream with a cookie was perfect.




Tuesday, December 6, 2011 - 7:29pm


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