Spagetti Carbonara
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
75g (per person) wholewheat spagetti1 tablespoon extra virgin olive oil1 small white onion, finely chopped300g cubed Italian pancetta3 tablespoons parmessan cheese, grated3 tablespoons low fat milk1 slice of homemade garlic bread, made with low fat butter or soya buter 1 small baguette, 1 clove garlic, 1tbsn parsley4 medium egg yolks
Put spagetti on to cook.
Separate eggs, using one egg yolk per person, add 2 tablespoons of parmessan and the milk.
Place oil in pan, add onion and pancetta.
When pasta is cooked add to pan with pancetta and onion,
Stir, then pour over the egg yolk mixture using a spoon to give even coverage. Stir well while the egg mixture cooks into the spagetti.(more milk can be added to egg yolk mixture to make a wetter carbonara if desired)
Place into pasta bowl, sprinkle over remaining parmessan cheese and a sprig of basil.
Serve with one slice of garlic bread
Buon appetito!
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user FLOSSYBOT5.
Separate eggs, using one egg yolk per person, add 2 tablespoons of parmessan and the milk.
Place oil in pan, add onion and pancetta.
When pasta is cooked add to pan with pancetta and onion,
Stir, then pour over the egg yolk mixture using a spoon to give even coverage. Stir well while the egg mixture cooks into the spagetti.(more milk can be added to egg yolk mixture to make a wetter carbonara if desired)
Place into pasta bowl, sprinkle over remaining parmessan cheese and a sprig of basil.
Serve with one slice of garlic bread
Buon appetito!
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user FLOSSYBOT5.
Nutritional Info Amount Per Serving
- Calories: 495.5
- Total Fat: 32.7 g
- Cholesterol: 208.5 mg
- Sodium: 326.9 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 3.7 g
- Protein: 10.3 g
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