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Fettuccine Paglia e Fieno alla Carbonara
Fettuccine Paglia e Fieno Alla Carbonara If there was a simple word to describe this dish, “fantastic” would be it.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 299 kcal
Course:
Main Course , Dinner
Cuisine:
Italian
Ingredients
- 12 ounces fettuccine paglia e fieno
- ½ yellow onion medium, chopped in small pieced
- 1 tablespoon olive oil
- 7 ounces Bacon sliced in 1/4 inch strips
- ½ cup white wine
- 2 eggs
- 3 tablespoons Parmiggiano Reggiano finely greated
Instructions
- In a frying skillet over medium heat, cook the onions and the bacon with the olive oil until the onions are translucent. Add the wine. Lower the heat and let it cook for a couple of minutes.
- Meanwhile, in a large pan, boil the water with salt. Cook the fettuccine pasta al dente - 8 minutes.
- Reserve 1 cup of the cooking water and drain the fettuccine.
- In a large serving bowl beat the eggs and Parmigiano Reggiano until all is well incorporated.
- When the pasta is done, Immediately add it to the egg mixture and mix well until all the pasta is coated. Add the bacon-onion - wine mixture and stir until all blended. If it is too dry, add some of the cooking water.
- Serve hot with more Parmigiano.
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Nutrition Information
Calories
299kcal
(15%)
Carbohydrates
2g
(1%)
Protein
9g
(18%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Cholesterol
114mg
(38%)
Sodium
361mg
(15%)
Potassium
169mg
(5%)
Vitamin A
135IU
(3%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 299
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 114mg | 38% |
| Sodium | 361mg | 15% |
| Potassium | 169mg | 4% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.