Tuesday, March 30, 2010

Pasta with Carbonara Sauce

4 eggs
1/4 c. butter or margarine
1/4 c. cream
1 lb. spaghetti
2-3 1/2 oz. pakages sliced pepperoni
1 c. parmesan cheese
1/4 c. parsley

Let eggs, cream and margarine stand at room temperature for 2 to 3 hours. Beat together eggs and cream just until blended. Add pasta to a large amount of boiled water, salted. Cook for 10 to 12 minutes, until tender. Drain.
Heat an oven-proof dish at 250 degrees. Turn past into dish. Toss pasta with butter and and pepperoni. Pour egg mixture over and toss until pasta is well coated. Add cheese and parsley.


  1. HEY! This was totally the next one on my list. I even bought parmesan. Just a side note: you can substitute 1/4 c. evaperated milk for cream.

  2. OH, fancy. I actually like it with a little more cream than 1/4 c. A little more sauce is always nice.