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5
from 1 vote
Spaghetti alla Carbonara
From Paola Benechhi
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Dinner
Cuisine:
Italian
Servings:
8
servings
Calories:
607
kcal
Author:
Dan from Platter Talk
Ingredients
1
lb
dry spaghetti
8
oz
good bacon
1
cup
grated pecorino romano cheese
1
cup
grated Parmesan cheese
4
eggs
2
teaspoons
salt
Fresh ground peppercorn to taste.
Instructions
Fry bacon until crispy and golden brown, set aside and reserve the fat.
When bacon is cool, break into small pieces
Bring large pot of water to boil and add salt.
Cook spaghetti as directed, until tender yet al dente.
Whisk eggs in large mixing bowl.
Add the cheese and crumbled bacon pieces and mix well.
Drain cooked spaghetti and put back in pot.
Add the hot spaghetti, a little at a time, to the egg sauce, tossing pasta in mixture while adding. (See video clip in post.)
Incorporate a small amount of bacon fat while adding spaghetti (optional)
Season with fresh ground peppercorn
Grate additional cheese over top (optional.)
Serve immediately.
Nutrition
Calories:
607
kcal
|
Carbohydrates:
43
g
|
Protein:
18
g
|
Fat:
39
g
|
Saturated Fat:
17
g
|
Cholesterol:
135
mg
|
Sodium:
937
mg
|
Potassium:
186
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
368
IU
|
Calcium:
265
mg
|
Iron:
1
mg