I've been looking for an authentic Pasta Carbonara recipe. Anyone have any secret family recipes?

Try this one: You can omit the spinach... Whisked eggs and Parmesan cheese are stirred into a skillet of just-cooked pasta to form a rich, creamy sauce that coats the noodles. The spinach isn't traditional but adds color and a subtly earthy flavor twist. Ingredients: Cooking spray 1/2 teaspoon salt, divided 1 (6-ounce) package bagged prewashed baby spinach 6 slices center-cut bacon, chopped 1 cup finely chopped onion 2 tablespoons dry white wine 8 ounces uncooked spaghetti 1/2 cup (2 ounces) grated fresh Parmesan cheese 1/2 teaspoon freshly ground black pepper 1 large egg 1 large egg white 3 tablespoons chopped fresh parsley Directions: 1.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and spinach; cook 1 minute or until spinach wilts, stirring constantly.

Remove spinach from pan; place in a bowl. 2. Add bacon to pan; cook 3 minutes or until crisp, stirring frequently.

Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add onion to drippings in pan; cook 2 minutes or until tender, stirring frequently. Add wine; cook 1 minute or until liquid is reduced by half.

Remove from heat; keep warm. 3. Cook pasta according to package directions, omitting salt and fat.

Drain well, reserving 1 tablespoon cooking liquid. Immediately add pasta and the reserved cooking liquid to onion mixture in skillet. Add spinach and bacon; stir well to combine.

Place skillet over low heat. 4. Combine remaining 1/4 teaspoon salt, cheese, pepper, egg, and egg white, stirring with a whisk.

Add to pasta mixture, tossing well to coat. Cook 1 minute. Remove from heat.

Sprinkle with parsley. Serve immediately.

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