Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------FREDDIE JOHNSON MDTF77A-----------------------
1 lb Large spaghetti (bucatini) Fresh ground black
1/2 c Olive oil -peppper
1 cl Garlic 1/2 lb Pork, diced
Salt 5 Eggs
6 tb Romano cheese, grated 6 tb Parmesan cheese, grated

Prepare this authentic sauce, which the charcoal burners used to make
over wood fires, while your pasta is cooking in plento of boiling,
salted water. Heat oil in a large saucepan and saute the garlic,
until golden brow; add the diced pork. Beat the eggs in a bowl with
a little salt, the Romano and some fresh ground pepper. When
spaghetti is al dente, drain and add to pork. Mix well, then remove
saucepan from the heat. Add beaten eggs slowly, stirring constantly.
Bring the piping hot bucatini to the table on a serving dish
accompanied by Parmesan. Italian Name: Bucatini alla Carbonara
Source: Feast of Italy, Engish translation Shared by Linda Eichler
Submitted By BILL SPALDING On 01-25-95

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