Spaghetti alla carbonara
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp evoo4 cloves garlic, slightly crushed8 oz pancetta, coarsely choppedgenerous 1/4 c dry white wine4 large eggs, slightly beatensea salt and generous amount of pepper1/2 c romano cheeze12 oz dried spaghetti
put the oil and garlic in a skillet and cook over medium heat until the garlic is golden, about 1 minute. Discard the garlic. Add the pancetta to the pan and cook, stirring until it is a light golden color, 2-3 minutes. Do not let it burn. Add the wine and let the mixture simmer for 3 or 4 minutes. Remove the pan from the heat and set aside.
In the bowl from which you will serve the pasta, place the beaten eggs, salt and pepper, and the 1/2 c cheese. Mix the ingredients with a fork until well blended together. Set the bowl aside in a warm spot (not in a hot spot like the oven).
Cook the pasta al dente, and drain leaving it quite wet. Add the pasta to the eggs in the bowl, stirring vigorously so that the eggs cover the hot pasta without scrambling. Add the pancetta-wine mixture to the pasta mixture and toss well again.
Number of Servings: 8
Recipe submitted by SparkPeople user JVEDOCK.
In the bowl from which you will serve the pasta, place the beaten eggs, salt and pepper, and the 1/2 c cheese. Mix the ingredients with a fork until well blended together. Set the bowl aside in a warm spot (not in a hot spot like the oven).
Cook the pasta al dente, and drain leaving it quite wet. Add the pasta to the eggs in the bowl, stirring vigorously so that the eggs cover the hot pasta without scrambling. Add the pancetta-wine mixture to the pasta mixture and toss well again.
Number of Servings: 8
Recipe submitted by SparkPeople user JVEDOCK.
Nutritional Info Amount Per Serving
- Calories: 414.5
- Total Fat: 16.9 g
- Cholesterol: 141.0 mg
- Sodium: 753.7 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 2.4 g
- Protein: 20.3 g
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