Spaghetti Alla Carbonara
(Spaghetti with Ham and Egg Sauce)
3 slices bacon, cut julienne
4 Tbsp. butter
1/2 cup prosciutto ham, cut julienne
2 egg yolks
1 cup grated Parmesan cheese
1 lb. spaghetti, cooked and drained
Brown the bacon in the butter; mix in the ham until lightly browned.
Beat the egg yolks, then stir in 1/4 cup of cheese.
Toss the hot spaghetti with bacon mixture; then immediately with the egg yolk mixture.
Serve quickly, sprinkled with the remaining cheese.
Serves 4 to 6.
Sea Foam Candy
2 cups packed brown sugar
1/2 cup water
1 egg white
1/2 tsp. vanilla extract
Cook brown sugar and water until it forms a soft ball in ice water.
Whip egg white until it stands in a peak.
Slowly add brown sugar syrup into egg white, beating constantly.
Add vanilla and continue beating until mixture can be dropped by teaspoonful onto waxed paper.
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