Spaghetti alla carbonara

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 414.5
  • Total Fat: 16.9 g
  • Cholesterol: 141.0 mg
  • Sodium: 753.7 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 20.3 g

View full nutritional breakdown of Spaghetti alla carbonara calories by ingredient


from pasta by carlo middione from pasta by carlo middione
Number of Servings: 8


    2 tbsp evoo
    4 cloves garlic, slightly crushed
    8 oz pancetta, coarsely chopped
    generous 1/4 c dry white wine
    4 large eggs, slightly beaten
    sea salt and generous amount of pepper
    1/2 c romano cheeze
    12 oz dried spaghetti


put the oil and garlic in a skillet and cook over medium heat until the garlic is golden, about 1 minute. Discard the garlic. Add the pancetta to the pan and cook, stirring until it is a light golden color, 2-3 minutes. Do not let it burn. Add the wine and let the mixture simmer for 3 or 4 minutes. Remove the pan from the heat and set aside.

In the bowl from which you will serve the pasta, place the beaten eggs, salt and pepper, and the 1/2 c cheese. Mix the ingredients with a fork until well blended together. Set the bowl aside in a warm spot (not in a hot spot like the oven).

Cook the pasta al dente, and drain leaving it quite wet. Add the pasta to the eggs in the bowl, stirring vigorously so that the eggs cover the hot pasta without scrambling. Add the pancetta-wine mixture to the pasta mixture and toss well again.

Number of Servings: 8

Recipe submitted by SparkPeople user JVEDOCK.