Pasta Carbonara

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 297.7
  • Total Fat: 10.6 g
  • Cholesterol: 63.0 mg
  • Sodium: 265.2 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 6.1 g
  • Protein: 9.7 g

View full nutritional breakdown of Pasta Carbonara calories by ingredient
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Addopted from rachel Ray
For lovers of Garlic and Spicy foods.
A family favorite.
Addopted from rachel Ray
For lovers of Garlic and Spicy foods.
A family favorite.

Number of Servings: 4


    8 Oz Pasta, (I've tried various kinds like the penne or rigitoni best)
    2 0z (about 8 Slices) Pancetta
    1 Tablespoon Olive oil
    5-7 Cloves Garlic
    1/8 tsp crushed red pepper flakes
    1/4 cup dry white wine
    1 large egg yolk
    1 tbsp Parmegian cheese (shredded)
    1 tbsp Romano cheese (shredded)
    Pepper to taste


Cook Pasta Al Dete (reserve 1/8 cup pasta water)
While pasta cooks saute pancetta in small amount EVOO until browned (3-5 Min).
Cook remaining EVOO, garlic, and crushed pepper flakes. Saute 2 minutes, add wine and reduce liquid by half. (about 2-3 min)
Beat together egg yolks cheese, and - while whicking briskly - stir in a ladle of the boiling pasta water. Beat in pepper and set aside.
Drain pasta and to pan with sauce. Mix pasta with pancetta. Add egg mixture and toss one minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating pasta.
Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user RLRAYMOND.

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Member Ratings For This Recipe

  • Very Good
    This is a really great basic recipe. I used prosciutto instead, and added chicken and asparagus. I added extra red pepper flakes, but that made it too spicy. But this basic idea is great -- one egg yolk with pasta water is awesome. A great basic. Thanks for posting. - 6/7/10

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