Spaghetti Carbonara II

Prep Cook Ready In

20 m 20 m 40 m Raley's
367 W Main St
WOODLAND, CA
Recipe By: SABRINATEE 95695
"A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also Sponsored
makes an unusual brunch offering."
Loose White Onions
Ingredients
1 Lb
1 pound spaghetti 1/4 cup dry white wine (optional)
$1.69 for 1 item
1 tablespoon olive oil 4 eggs
8 slices bacon, diced 1/2 cup grated Parmesan cheese $1.69 for 1 item -
1 tablespoon olive oil 1 pinch salt and black pepper to taste expires in a month
1 onion, chopped 2 tablespoons chopped fresh parsley
1 clove garlic, minced 2 tablespoons grated Parmesan cheese
ADVERTISEMENT
Directions
1 In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1
tablespoon of olive oil, and set aside. Loose Yellow Onions
2 Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto
paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat 1 Lb
in reused large skillet. Add chopped onion, and cook over medium heat until onion is $1.69 for 1 item
translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more $1.69 for 1 item -
minute.
3 Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through,
expires in a month
adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing
constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan ADVERTISEMENT
cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are
very salty).
4 Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

HORMEL NATURAL
ALL RIGHTS RESERVED © 2018 Allrecipes.com CHOICE Uncured
Printed From Allrecipes.com 4/19/2018
Sliced Bacon 12 Oz
$7.99 for 1 item
$7.99 for 1 item -
expires in 8 days

ADVERTISEMENT
E. (2007, July 23). Spaghetti Carbonara II Recipe. Retrieved April 17, 2018, from
https://www.allrecipes.com/recipe/11973/spaghetti-carbonara-ii/
 Last: _______________ First: _______________
Recipe Costing Form

Recipe Name: Spaghetti Carbonara II Food Cost %: 35%

Yield: 150 Cost Per Portion: $4.00
Portion Size: 8oz Selling Price: $598.97
Ingredient: Recipe Quantity (AP) Cost Total Cost

(Volume/ Weight/ Count) APC/unit

(AP Cost)
1. Spaghetti $2.78/32ounce $26.06
18.75 pounds
2. Olive Oil $12.74/25.4 oz $4.64
9.25 oz
3. Bacon, diced $7.89/22oz $53.80
150 ounces
4. Olive Oil $12.74/25.4 oz $4.64
9.25 oz
5. Onion, Chopped $1.69/each $22.04
19 cups
6. Dry white wine $2.29/16oz $5.44
4.75 Cups
7. Eggs $4.99/16eggs $23.39
9.5 Cups
8. Grated Parmesan Cheese $3.97/9oz $14.79
9.5 Cups
9. Salt $5.92/104oz $0.01
1.25 tsp
10 Black Pepper $4.98/4oz $0.13
1.25 tsp
11 Fresh Parsley, chopped $2.44/0.25oz $51.73
2.50 cups
12 Grated Parmesan Cheese $3.97/9oz $3.89
2.50 cups
13 Garlic, minced $6.31/32oz $0.07
6.00 Tbsp
Total Recipe $209.64
Cost:
 Last: _______________ First: _______________

UC Davis Dining Services

STANDARDIZED RECIPE FORM

Recipe Name: Spaghetti Carbonara II Major Equipment: 200qt Stock Pot, 18 inch frying pan, full size steam table
pans, 20 gallon bowl, 1 gallon bowl
Yield: 150 entrees Cooking Temperature: above 135°F
Portion Size: 8 oz Cooking Time: 40-60 minutes
Portion Utensils: Tongs, Measuring cups and spoons, Strainer,
utility knife

Ingredient: Amount: Procedure:

Volume/Weight/Count
Water 18.75 gal 1. Bring water to a rapid boil in steam-jacketed kettle. Add spaghetti while
Spaghetti 18.75 lb stirring. Return to boiling. Cook uncovered at a fast boil until tender but
firm (al dente), 5-10minutes. Stir occasionally to prevent sticking.
Drain well.Toss with olive oil and stir. Let the spaghetti set aside.
Bacon 19.00 oz 2. Cut the bacon into dice by utility knife and chopped Onion into dice by
Olive Oil 9.25 oz a utility knife. Use a tilting fry pan to cook bacon until slightly crisp.
Onion, chopped 19 cups Remove and drain it on paper towel. Olive oil was added into the tilting
Dry white wine 4.75 Cups fry pan. Add chopped onion and cook until onion is translucent. Add
Minced garlic 6.00 Tbsp minced garlic and cook for 1 minute. Add the white wine and cook for
1 more minute.
Eggs 9.5 Cups 3. Put the bacon and drained spaghetti into the tilting fry pan and heat
Olive Oil 9.25 oz through. Add the remaining olive oil. Use a large bowl and beat the
Salt 1.25 tsp eggs by whisk. Pour the beaten eggs and cook with tongs into; the eggs
Pepper 1.25 tsp are barely set. Add Parmesan cheese, salt and pepper. Mix with tongs
Parmesan cheese 9.5 cups and place into steam table for serve. Cover. Keep hot, approximately

180 °F.
 Last: _______________ First: _______________
Parsley 2.50 cups 4. When serving on a plate, add 1 tsp of parmesan and chopped parsley
Parmesan cheese 2.50 cups on the plate.

Notes:
 Addition of oil is optional. It helps prevent foaming and sticking.
 Time/Temperature Control for Safety Food (TCS). Food Safety Standards: Hold food for service at an internal temperature of 135°F or
above. Cool leftover product quickly following time standards and cooling procedures on p.190. Reheat leftover product quickly
(within 2 hours) to 165°F or above. For quality and safety reasons, it is recommended leftovers be reheated only once and old product
is not mixed with new.
 Last: _______________ First: _______________
Recipe Enlargement Form
Factor Method:
Enlarge the original recipe to 150 servings by using the factor method. Original serving size: ___150____
Calculate to six decimal places and round off to five decimal places. Factor: ______8___
Your final measures should be in simplified measures and rounded off following rounding rules.
Ingredients Original Convert to Multiply by Convert to appropriate measure & simplify
recipe weight factor (use 1 gallon vs. 128 oz, etc.)
(if needed)
1 Spaghetti 1 Pound 18.75
18.75 pounds
2 Olive Oil 1 Tbsp 0.5 oz 18.75
9.25 oz
3 Bacon, diced 8 slices 8 ounces 18.75
150 ounces
4 Olive Oil 1 Tbsp 0.5 oz 18.75
9.25 oz
5 Onion, Chopped 1 onion 1 cup 18.75
19 cups
6 Dry white wine ¼ Cup 18.75
4.75 Cups
7 Eggs 4 eggs ½ Cup 18.75
9.5 Cups
8 Grated Parmesan Cheese ½ Cup 18.75
9.5 Cups
9 Salt 1 pinch 0.063 teaspoon 18.75
1.25 tsp
10 Black Pepper 1 pinch 0.063 teaspoon 18.75
1.25 tsp
11 Fresh Parsley, chopped 2 Tbsp 18.75
2.50 cups
12 Grated Parmesan Cheese 2 Tbsp 18.75
2.50 cups
13 Garlic, minced 1 clove 1tsp 18.75
6.00 Tbsp
Scanned by CamScanner
Scanned by CamScanner
Scanned by CamScanner