Spaghetti alla Carbonara

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 517.5
  • Total Fat: 12.9 g
  • Cholesterol: 135.7 mg
  • Sodium: 775.0 mg
  • Total Carbs: 71.4 g
  • Dietary Fiber: 11.0 g
  • Protein: 29.7 g

View full nutritional breakdown of Spaghetti alla Carbonara calories by ingredient

Number of Servings: 4


    1 box catelli whole grain pasta
    1/4 Cup low sodium chicken broth
    6 slices maple leaf breakfast grill (sliced)
    4 garlic cloves, finely chopped
    1 pkg Europes Best Nature's Balance frozen vegetables
    2 large eggs
    1 cup freshly grated Parmigiano-Reggiano,
    Freshly ground black pepper
    2 T parsley


Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Add the package of frozen vegetables towards the end of the cooking, to heat through. Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the stock in a deep skillet over medium flame. Add the cut up breakfast grill and saute for about 3 minutes. Toss the garlic into the mixture and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss . Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.

Number of Servings: 4

Recipe submitted by SparkPeople user SERIDWEN.

TAGS:  Poultry |