Spaghetti (Thick) Carbonara Style
(Thick Spaghetti alla Carbonara)
Yield: 50 servings
Regions: Abruzzo, Lazio
Ingredients
5 lb pancetta, cut into thin strips
2 cup extra virgin olive oil
3 doz eggs, slightly beaten
4 lb freshly grated Romano cheese
20 lb pre-cooked Barilla Thick Spaghetti
to taste freshly ground black pepper
½ gal chicken broth
Cook pancetta in skillet, over medium heat until golden brown and crisp,
stirring frequently.
Add olive oil and chicken broth; bring to a boil.
Add pre-cooked pasta and heat thoroughly.
Add eggs and cook 1 to2 minutes until eggs are cooked, stirring constantly.
Toss gently with cheese. Season to taste with black pepper.
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for six minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All long cut pasta can be substituted by another long cut. Be creative!
