Spaghetti Alla Carbonara
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
Introduction
Made with Eggbeaters Made with EggbeatersNumber of Servings: 4
Ingredients
-
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
Directions
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.
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.
