4 tbsp butter
8 slice bacon, cut in 1/4 strips
2 eggs
2 egg yolks
1 tsp red pepper flakes
1 cup parmesan cheese
1/2 cup heavy cream
1 tsp salt
1 black pepper
1 lb spaghetti water
Directions
Cream soft butter. Another bowl, beat eggs & yolks and whisk until
blended, add 1/2 c cheese. Heat large casserole dish in 200 deg. oven.
Bring water & salt to boil in large pot. Meanwhile, fry bacon in
skillet over med heat until crisp. Pour off half of fat and stir in
red pepper flakes and cream. Bring cream mixture to simmer and keep
warm until spaghetti is done. Transfer cooked spaghetti to heated
serving bowl and stir in creamed butter. Coat well. Stir in hot
bacon & cream mixture and finally the beaten eggs and cheese. The
heat of the pasta will cook the raw eggs. Taste and season with salt
and pepper. Serve with remaining grated cheese.
Servings: 4 servings
Carbonara Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
We can trace the history of `recipes` way back into distant history, certainly as far as the early Egyptians, and maybe further still. Interesting though that maybe, mostly, these ancient records were just very basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to experts are some ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius created a collection of documents describing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals were divided into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also informs us how the ancient chefs made use of many herbs, including some familiar names for example basil, fennel and dill. During the following few centuries, the rich and powerful families of the West competed with each other to lay on the most exotic meals, and as a consequence, the best cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 1800s that fine cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and writing down the recipes of their peers. By the advent of the 1900s, cookery books are in high demand, mostly due to more people being able to read, people having more spare time and disposable income. Like it or not, the introduction of TV gave us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Carbonara Sauce recipe.
