Comments on: Spaghetti with Eggs and Bacon

By: Karyn Campbell

Karyn Campbell — Tue, 27 Jan 2009 20:51:45 +0000

This is one of my favorite dinners – a friend who spent time in Italy came back from there and made it for us like this and ever since then I have added it to my dinner menu's It is very good and filling dish!
Karyn Campbell
Ohio
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By: Jill

Jill — Fri, 17 Oct 2008 13:42:47 +0000

Good morning Jan!

The dish you just described is in the same Italian cookbook, called Spaghetti all’amatriciana, Spaghetti with Bacon and Onion.

Oh wait a second, this recipe calls for 1/2 cup dry white wine.

Specifically, “Add the wine to the 1/2 cup cooked bacon and onion, raise the heat, and cook rapidly until the liquid boils off. Add 1# canned chopped tomatoes, 1/4 tsp thyme, salt & pepper. Cover and cook over moderate heat for 10-15 minutes. Then toss with cooked pasta.”

Ok that’s not exactly the same, but it sounds good.

I like the sound of the way your husband prefers his spaghetti. It’s super simple.
Knowing now your true Italian husband is looking on, makes me nervous to discuss Italian food.

I’m not Italian in the least little bit. I only love the food and I’m working out of a GOOD cookbook to learn more.

Please keep sharing any tips or stories you & your husband have to help us all along. There’s nothing better than getting true accounts of how it’s REALLY done in the old country.

By: Jan Maiolatesi

Jan Maiolatesi — Thu, 16 Oct 2008 23:02:30 +0000

Just a comment the italians when they were making this dish (my husband was born & raised in Rome)did not have a microwave oven so it makes you wonder how they did it back then. My husband perfers sauteing onions & bacon together and when the spagetti is done put that on the spagetti and tossing it all together. Sprinkle Paresan or Rameno and lots of Pepper and elimate the eggs and you don’t have to worry about them. My husband said his mother never used eggs.

By: kellypea

kellypea — Sat, 04 Oct 2008 23:50:54 +0000

Carbonara is a favorite here — and guess what? We made a point to order it while in Italy this summer and it tastes just like we make at home. Always comforting, huh? We’ve tried it so many ways, it’s scary. Sometimes, we chop up tomatoes and include them — maybe something about BLT’s in our heads there. I’m saying “we” because my husband likes to make this, too. Your “picky eater” has excellent taste! Congrats to you.

By: Potato Chef

Potato Chef — Sat, 04 Oct 2008 04:12:22 +0000

I’ve never eaten this but I’m going to give it a try.

You have a really great looking blog…

By: Teresa (without an "h")

Teresa (without an "h") — Fri, 03 Oct 2008 12:00:54 +0000

LOL! Don’t you love it when that happens? Your Creamy Penne Pasta and Chicken is still Lilly’s favorite. We love Carbonara. It is a great go-to meal. When I do it, I usually add some of the pasta water into the egg mixture then leave the heat on while pouring it over the pasta. You do have to be sure to keep stirring though so the eggs don’t set up. Definitely one of our faves.

By: Francie

Francie — Thu, 02 Oct 2008 12:29:52 +0000

Yummy. Yummy. Yummy.