Pasta Carbonara
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 Oz Pasta, (I've tried various kinds like the penne or rigitoni best)2 0z (about 8 Slices) Pancetta1 Tablespoon Olive oil5-7 Cloves Garlic1/8 tsp crushed red pepper flakes1/4 cup dry white wine1 large egg yolk1 tbsp Parmegian cheese (shredded)1 tbsp Romano cheese (shredded)Pepper to taste
Cook Pasta Al Dete (reserve 1/8 cup pasta water)
While pasta cooks saute pancetta in small amount EVOO until browned (3-5 Min).
Cook remaining EVOO, garlic, and crushed pepper flakes. Saute 2 minutes, add wine and reduce liquid by half. (about 2-3 min)
Beat together egg yolks cheese, and - while whicking briskly - stir in a ladle of the boiling pasta water. Beat in pepper and set aside.
Drain pasta and to pan with sauce. Mix pasta with pancetta. Add egg mixture and toss one minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating pasta.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RLRAYMOND.
While pasta cooks saute pancetta in small amount EVOO until browned (3-5 Min).
Cook remaining EVOO, garlic, and crushed pepper flakes. Saute 2 minutes, add wine and reduce liquid by half. (about 2-3 min)
Beat together egg yolks cheese, and - while whicking briskly - stir in a ladle of the boiling pasta water. Beat in pepper and set aside.
Drain pasta and to pan with sauce. Mix pasta with pancetta. Add egg mixture and toss one minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating pasta.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RLRAYMOND.
Nutritional Info Amount Per Serving
- Calories: 297.7
- Total Fat: 10.6 g
- Cholesterol: 63.0 mg
- Sodium: 265.2 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 6.1 g
- Protein: 9.7 g
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