Spaghetti Alla Carbonara With Cheese
|Olive oil||1 Teaspoon (Leveled) (Little Required)|
|Single cream||2 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
This simple but delicious combination comes from Rome and is equally good as a starter or as a main course.
Cook the spaghetti as directed.
Five minutes before it is ready, chop the bacon rashers (strips) into small pieces and fry gently in a little olive oil for 3 minutes.
Beat 2 eggs with 2 tablespoons (2 1/2 F) single (coffee) cream.
Drain the spaghetti thoroughly and transfer to a warm dish.
Add the fried bacon (and any left-over oil or fat from pan), the egg mixture and 2 or 3 level tablespoons (2 1/2-3 3/4) grated Parmesan cheese.
Toss with two forks until the eggs thicken and scramble with the heat from the pasta.
Accompany with extra Parmesan cheese.
Serving size: Complete recipe
Calories 2133 Calories from Fat 536
% Daily Value*
Total Fat 60 g92.8%
Saturated Fat 23.9 g119.6%
Trans Fat 0 g
Cholesterol 470.2 mg156.7%
Sodium 662.8 mg27.6%
Total Carbohydrates 305 g101.7%
Dietary Fiber 0 g
Sugars 2.9 g
Protein 116 g231.1%
Vitamin A 16.4% Vitamin C 0.4%
Calcium 58.8% Iron 92.6%
*Based on a 2000 Calorie diet