Cheesy Spaghetti Alla Carbonara
|Boiling salted water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|White wine||1⁄2 Cup (8 tbs)|
|Eggs||2 , well beaten|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Chopped parsley||1 Tablespoon|
|Grated parmesan cheese||2 Tablespoon (Extra)|
Cook spaghetti in large saucepan of salted boiling water 10 to 12 minutes, until tender but still firm.
While spaghetti is cooking, remove rind from bacon; cut bacon into 1/2 inch squares.
Saute in pan until cooked through but not crisp.
Add wine; simmer gently 3 minutes.
Drain spaghetti well; return to saucepan.
Immediately add bacon-wine mixture; blend together.
Add eggs and cheese; toss together over low heat.
Add a little pepper.
Make sure spaghetti is well coated with egg and cheese mixture.
Serving size: Complete recipe
Calories 2706 Calories from Fat 736
% Daily Value*
Total Fat 85 g130.6%
Saturated Fat 35.3 g176.4%
Trans Fat 0 g
Cholesterol 594.2 mg198.1%
Sodium 3283.7 mg136.8%
Total Carbohydrates 350 g116.5%
Dietary Fiber 0.76 g3%
Sugars 2.9 g
Protein 139 g278.2%
Vitamin A 43.2% Vitamin C 33.6%
Calcium 129.5% Iron 114.8%
*Based on a 2000 Calorie diet