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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 389.4
  • Total Fat: 14.8 g
  • Cholesterol: 29.2 mg
  • Sodium: 611.2 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 6.8 g
  • Protein: 23.3 g

View full nutritional breakdown of Spaghetti Alla Carbonara calories by ingredient
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Spaghetti Alla Carbonara

Submitted by: CYNTHIAMCG

Introduction

Made with Eggbeaters Made with Eggbeaters
Number of Servings: 4

Ingredients

    5 oz pancetta or 1/2 lb bacon
    1 medium onion, finely chopped
    1/4 cup dry white wine
    1 lb spaghetti
    1/2 cup eggbeaters
    1 oz Parmigiano-Reggiano, finely grated (1/2 cup)
    3/4 oz Pecorino Romano, finely grated (1/3 cup)
    1 teaspoon coarsely ground black pepper
    1/4 teaspoon salt

Directions

Makes 4 servings
Cut bacon or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

While pasta is cooking, whisk together eggbeaters, Parmigiano-Reggiano , Pecorino Romano , 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.

Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user CYNTHIAMCG.






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