Spaghetti Alla Carbonara

4 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 389.4
  • Total Fat: 14.8 g
  • Cholesterol: 29.2 mg
  • Sodium: 611.2 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 6.8 g
  • Protein: 23.3 g

View full nutritional breakdown of Spaghetti Alla Carbonara calories by ingredient
Report Inappropriate Recipe

Submitted by:


Made with Eggbeaters Made with Eggbeaters
Number of Servings: 4


    5 oz pancetta or 1/2 lb bacon
    1 medium onion, finely chopped
    1/4 cup dry white wine
    1 lb spaghetti
    1/2 cup eggbeaters
    1 oz Parmigiano-Reggiano, finely grated (1/2 cup)
    3/4 oz Pecorino Romano, finely grated (1/3 cup)
    1 teaspoon coarsely ground black pepper
    1/4 teaspoon salt


Makes 4 servings
Cut bacon or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

While pasta is cooking, whisk together eggbeaters, Parmigiano-Reggiano , Pecorino Romano , 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.

Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user CYNTHIAMCG.

Rate This Recipe

Member Ratings For This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.