Roman Jewish Carbonara
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Pot
- Colander
- Ladle
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Whisk
- Fork
- Spoon
- Pepper mill
- Tongs
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion, minced
- 16 oz. tonnarelli egg pasta or egg spaghetti
- 5 eggs
- 5 oz. dried beef, such as bresaola, sliced into small, lardon-like pieces
- Salt and pepper, to season
