Spaghetti Carbonara
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
7 oz spaghetti6 slices of bacon, cubed35 grams grated parmesan cheese4 tbsp heavy cream4 tbsp olive oil2 egg yolks
Prepare a pan of boiling water and season with salt. Place the pasta into the pan and push it down with your wooden spoon, so that all the spaghetti is submerged under the water. Add half of the oil and cook for roughly 7-10 minutes.
Meanwhile, into a warmed second pan add the olive oil, then the chopped bacon. Stir and let it render, stirring for a few minutes. To render simply means to melt the fat. Then turn the heat off.
Place the egg yolks into a bowl, then the cream and the parmesan cheese. Combine it all together.
When the pasta is cooked, transfer it into a colander, then place the colander back on top of the saucepan to drain the excess liquid.
Once the pasta is thoroughly drained, quickly place it back into the pan of bacon fat and stir well to coat the pasta. Then pour in the egg mixture and mix thoroughly.
It is very important to use the warmth of the pasta to cook the egg yolks. But do not overheat as you'll end up with scrambled egg!
After mixing thoroughly, season with salt and pepper and add the chopped parsley. Use the tongs to place a generous helping onto each serving plate.
Number of Servings: 2
Recipe submitted by SparkPeople user ANNALAVENDER.
Meanwhile, into a warmed second pan add the olive oil, then the chopped bacon. Stir and let it render, stirring for a few minutes. To render simply means to melt the fat. Then turn the heat off.
Place the egg yolks into a bowl, then the cream and the parmesan cheese. Combine it all together.
When the pasta is cooked, transfer it into a colander, then place the colander back on top of the saucepan to drain the excess liquid.
Once the pasta is thoroughly drained, quickly place it back into the pan of bacon fat and stir well to coat the pasta. Then pour in the egg mixture and mix thoroughly.
It is very important to use the warmth of the pasta to cook the egg yolks. But do not overheat as you'll end up with scrambled egg!
After mixing thoroughly, season with salt and pepper and add the chopped parsley. Use the tongs to place a generous helping onto each serving plate.
Number of Servings: 2
Recipe submitted by SparkPeople user ANNALAVENDER.
Nutritional Info Amount Per Serving
- Calories: 607.2
- Total Fat: 44.8 g
- Cholesterol: 275.9 mg
- Sodium: 649.5 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 1.7 g
- Protein: 21.1 g
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