Name: Spaghetti Carbonara
Yield: 100 servings
Cuisine: Italian
Ingredients: 20 lb PASTA - SPAG FUSILI DECECO; 20 lb ONIONS - YELLOW (Trim off fat from bacon, cut in dices. Cut yellow onion in dices.); 8 lb BACON (Trim off fat, cut in dices. Render until done and crisp.); 8 oz GARLIC - FRESH PEELED (Sauté with diced onion until cooked (do not brown).); 4 qt MILK - HEAVY CREAM (Part of egg liaison.); 4 qt MILK - HALF/HALF (Part of egg liaison.); 40 ea EGGS - FRESH (Yolks only. Part of egg liaison.); 8 lb CHEESE-PARMESAN WHOLE (1/3 used in liaison, rest grated for finishing.); 2 ea PARSLEY - ITALIAN (Chopped for mixing, sprig for garnish.); oz SALT (Adjust seasoning.); oz PEPPER - BLACK WHOLE (Adjust seasoning.)

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Spaghetti Carbonara — Formulation & Method | CuliNect