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Spaghetti Carbonara

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  Spaghetti 1 Pound
  Olive oil 1 Tablespoon
  Pancetta/Canadian bacon, cut into 1/2 inch dice 6 Ounce
  Eggs 4
  Heavy cream 1 Cup (16 tbs)
  Grated parmesan cheese 1 Cup (16 tbs)
  Freshly ground black pepper 1 Teaspoon

1. Cook pasta in a large pot of boiling salted water until tender but still firm, about 8 minutes.
2. Meanwhile, in a large frying pan, heat olive oil over medium heat. Add pancetta and cook until lightly browned, 3 to 4 minutes.
3. In a large bowl, beat eggs with cream until blended. Stir in 1/2 cup Parmesan cheese and pepper. Drain pasta and pour into bowl with egg-cream mixture. Toss together. Add pancetta and drippings and toss again to coat well. Serve immediately, passing remaining cheese and more freshly ground pepper on the side.

Recipe Summary

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3976 Calories from Fat 1940

% Daily Value*

Total Fat 220 g338.3%

Saturated Fat 110.3 g551.7%

Trans Fat 0 g

Cholesterol 1404.5 mg468.2%

Sodium 5077.6 mg211.6%

Total Carbohydrates 357 g118.9%

Dietary Fiber 1.3 g5.3%

Sugars 3 g

Protein 169 g337.9%

Vitamin A 101.4% Vitamin C 4.2%

Calcium 184.9% Iron 126.9%

*Based on a 2000 Calorie diet

Spaghetti Carbonara Recipe