Spaghetti alla Carbonara

Sauté pancetta and garlic, mix with cream, eggs, and parmesan, then toss with hot spaghetti until the sauce sets slightly.

Dinner Quick Italian Pasta Carbonara

Estimated Nutrition

Calories

588.6

kcal / serving

2354.2 kcal total

Carbs

56.6g

per serving

226.4 g total

Fat

29.6g

per serving

118.5 g total

Protein

23.7g

per serving

94.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

very large

140

Single Cream

tablespoon

Parmesan Cheese

freshly grated

GrainsCereals

300

Spaghetti

dried

Meat

125

Smoked Bacon

diced, pan juices reserved

125

Pancetta

alternative to bacon, diced, pan juices reserved

NutsSeeds

clove

Garlic

finely chopped

OilsFats

Olive Oil

Vegetables

handful

Green Salad

for serving

Method

Serve topped with the remaining parmesan and a side salad.

Fry the pancetta and garlic in olive oil until crisp.

Remove from heat and allow the mixture to cool.

Boil the spaghetti according to the package instructions.

Whisk the eggs, cream, and two tablespoons of parmesan in a bowl.

Stir the cooked meat and its juices into the egg mixture.

Drain the pasta and return it to the warm pan.

Pour the sauce over the pasta and toss until the egg sets slightly.