Spaghetti Carbonara from Patsy’s in New York Yum!

By on December 26, 2018

Spaghetti Carbonara from Patsy’s Italian in New York

January 4th is National Spaghetti Day – the ultimate celebration for pasta lovers and the perfect day to indulge in everyone’s favorite pasta.

Spaghetti is a long, thin, solid, cylindrical pasta and is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals.

In honor of National Spaghetti Day, the pasta experts at the iconic Patsy’s Italian Restaurant in New York City would like to share a generations-old family Spaghetti recipe with you to share with your readers.

Makes 4-6 servings

1 lb spaghetti or Angel Hair
1 medium yellow onion ( peeled and diced)
¼ cup extra virgin olive oil
½ pound bacon, chopped
¼ cup prosciutto (julienned)
2 large egg yolks
2 cups chicken broth
fresh basil, divided (1/2 cup cut julienne, + 4-6 whole leaves for garnish)
1/2 cup parmigiano cheese, freshly grated, plus more for sprinkling
sea salt and freshly milled black pepper to taste

Cook pasta in boiling water in a large stew pot until al dente then drain to a large serving bowl, reserving a cup of pasta water.

In the same large stewpot, brown the diced onions in the virgin olive oil until translucent.

Meanwhile, in a black skillet, cook the chopped bacon until crispy.

After onions are browned, add the prosciutto, bacon, and chicken broth to the pot. Add cooked pasta to the onion, bacon, and prosciutto mix.

Sprinkle on the freshly grated parmigiano cheese and mix all together.

Add some of the reserved pasta water if necessary to keep a loose consistency.

When it comes to a boil, add two egg yolks, break apart, and stir in right away (don’t let the eggs cook).
Mix basil into the pasta
Dish into four to six servings, sprinkle additional cheese to taste

Garnish with whole fresh basil leaves and serve hot.

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”