Spaghetti Carbonara
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 293.2
- Total Fat: 15.8 g
- Cholesterol: 178.7 mg
- Sodium: 238.4 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 1.4 g
- Protein: 12.7 g
View full nutritional breakdown of Spaghetti Carbonara calories by ingredient
Introduction
Another family favorite recipe - bacon & eggs with spaghetti - how can you go wrong with that??? Not particularly low-cal or low-fat, but I try to control my portions and enjoy it occasionally, maybe once a month or so. Another family favorite recipe - bacon & eggs with spaghetti - how can you go wrong with that??? Not particularly low-cal or low-fat, but I try to control my portions and enjoy it occasionally, maybe once a month or so.Number of Servings: 6
Ingredients
-
Spaghetti, 16 ounces, cooked and drained
6 slices bacon, cut into 1-2" pieces
3 cloves garlic, minced
Sauce:
4 large eggs
1/2 c 1% milk
1/2 c cream
Juice of a lemon
1/4 c grated parmesan
1 c chopped onion (optional)
1 c chopped mushroom (optional)
Salt & pepper to taste
1 T Fresh basil, chopped
Directions
Cook & drain the spaghetti and set aside. Fry the bacon with the garlic, onion & mushroom (I sometimes omit the onion & mushroom because my DH & DS don't like it). Drain off the grease and with a paper towel, press the excess grease off the bacon & garlic. While the spaghetti and bacon are cooking, beat the eggs with the milk and cream. Beat in the lemon juice & parmesan cheese and season generously.
When the bacon is done, add the bacon a little at a time to the eggs until it is all added. In the spaghetti pot, pour the egg mixture into the spaghetti and cook on LOW heat, stirring constantly. (You must watch this carefully or you'll end up with scrambled eggs!) When the sauce is thickened, turn off the heat. Taste and add additional seasoning as needed. Top with the chopped basil.
Makes 6 1-cup servings. If there are leftovers, I like to remove them from the refrigerator and allow them to come to room temperature for about an hour.
Number of Servings: 6
Recipe submitted by SparkPeople user PSWAP57.
When the bacon is done, add the bacon a little at a time to the eggs until it is all added. In the spaghetti pot, pour the egg mixture into the spaghetti and cook on LOW heat, stirring constantly. (You must watch this carefully or you'll end up with scrambled eggs!) When the sauce is thickened, turn off the heat. Taste and add additional seasoning as needed. Top with the chopped basil.
Makes 6 1-cup servings. If there are leftovers, I like to remove them from the refrigerator and allow them to come to room temperature for about an hour.
Number of Servings: 6
Recipe submitted by SparkPeople user PSWAP57.