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Tagliatelle Carbonara

Italian.Chef's picture
Ingredients
  Tagliatelle/Fettuccine 3⁄4 Pound
  Eggs 6
  Parmesan cheese 1⁄3 Cup (5.33 tbs)
  Heavy cream 1⁄4 Cup (4 tbs)
  Chopped parsley 1⁄8 Cup (2 tbs) (1 Tablespoon Dry)
  Butter 2 Tablespoon
  Diced bacon 1⁄2 Cup (8 tbs) (Preferably Italian Pancetta)
  Onion 1 Medium, diced
  Salt To Taste
  Pepper To Taste
Directions

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Whisk together and set aside.
Melt in large saucepan.
Add and cook until bacon is lightly colored and onion is clear, approx. 5 minutes.
Add pasta and mix over low heat for a few seconds.
Add egg mixture and stir slowly until egg has thickened, not scrambled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Noodle
Ingredient: 
Pasta

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2354 Calories from Fat 860

% Daily Value*

Total Fat 97 g149.2%

Saturated Fat 46.6 g233%

Trans Fat 0 g

Cholesterol 1453.3 mg484.4%

Sodium 1667.3 mg69.5%

Total Carbohydrates 273 g91%

Dietary Fiber 13.9 g55.5%

Sugars 18.3 g

Protein 100 g200.2%

Vitamin A 70.9% Vitamin C 34.3%

Calcium 65.3% Iron 35.9%

*Based on a 2000 Calorie diet

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Tagliatelle Carbonara Recipe