Spagetti Carbonara

Spagetti Carbonara
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spagetti Carbonara calories by ingredient
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Introduction

no cream carbonara introduced to me by a young Italian friend from Lake Como no cream carbonara introduced to me by a young Italian friend from Lake Como
Number of Servings: 4

Ingredients

    75g (per person) wholewheat spagetti
    1 tablespoon extra virgin olive oil
    1 small white onion, finely chopped
    300g cubed Italian pancetta
    3 tablespoons parmessan cheese, grated
    3 tablespoons low fat milk
    1 slice of homemade garlic bread, made with low fat butter or soya buter 1 small baguette, 1 clove garlic, 1tbsn parsley
    4 medium egg yolks

Directions

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.

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