Spaghetti Alla Carbonara
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
8 servings
-
Calories
327 kcal
-
Course
Main Course
-
Cuisine
Italian
Spaghetti Alla Carbonara
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Ingredients
- 4 lices Bacon sliced into bite sized pieces
- 2 tablespoons butter
- 2 tablespoons salt
- 1 pound Spaghetti
- 3-4 prigs flat-leaf Italian parsley finely chopped
- 1/4 cup freshly grated Parmigiano-Reggiano
- 2 Tbsp freshly grated Pecorino Romano
- 4 Safest Choice™ pasteurized egg yolks
- freshly ground black pepper to taste
- salt to taste
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions.
- While pasta is cooking, fry the bacon until just slightly crispy.
- In a large serving bowl, combine the parsley, cheeses, and egg yolks. Stir to combine.
- Remove the pasta and drain. Immediately dump the hot pasta into the bowl with the eggs.
- Toss the pasta quickly to combine well and let the eggs cook from the heat of the pasta.
- Pour the bacon and grease over the pasta and toss again.
- Add salt and pepper to taste.
- Serve immediately.
Nutrition Information
Show Details
Calories
327kcal
(16%)
Carbohydrates
42g
(14%)
Protein
11g
(22%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Cholesterol
115mg
(38%)
Sodium
1914mg
(80%)
Potassium
158mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
275IU
(6%)
Vitamin C
0.5mg
(1%)
Calcium
74mg
(7%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 115mg | 38% |
| Sodium | 1914mg | 80% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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