RECIPE # 4295 - SPAGHETTI CARBONARA - Monday, April 13, 2009 - NewsChannel5.com | Nashville News, Weather & Sports

CEF PAOLO TRAMONTANO - VALENTINO'S RISTORANTE

6 oz diced pancetta

5 eggs

1 T diced shallots

2 oz white wine

5 oz Parmiggiano cheese, grated

1/2 t salt

1/2 t black pepper

1 lb uncooked spaghetti noodles

1 T olive oil

Cook spaghetti according to package directions, drain and set aside.

Beat eggs in a mixing bowl, then add cheese, salt and pepper and set aside.

Preheat a saucepan, add olive oil and cook the pancetta until brown and crispy. Add shallots and cook another minute. Add wine to deglaze the pan, stirring and allowing alcohol to evaporate. Add pasta to pan and toss to mix well.

Add egg and cheese mixture and sute until eggs are cooked.

Serve with additional Parmesan cheese.