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Tortiglioni alla Carbonara - An Italian Tradition
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
744 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 pound pasta 1 pound tortiglioni pasta
- 1 yellow onion 1 small sliced in small pieces yellow onion
- 2 tbsps butter 2 tablespoons unsalted butter, unsalted
- 7 ounces Bacon 6 to 8 ounces, cut into strips bacon
- 0.5 cup white wine 1/2 cup white wine
- 2 egg 2 egg(s
- 3 tbsps Parmigiano Reggiano cheese 3 tablespoons of Parmiggiano Reggiano
Instructions
- In a large frying pan over medium-high heat, cook the onions with the butter until the onions are translucent. Add the bacon and the wine. Lower the heat and let it cook for a couple of minutes. In a large serving bowl, beat the 2 eggs with salt (not too much) and the pepper. Add the Parmigiano and incorporate well.
- Meanwhile in a large pan, boil the water with salt. Cook the pasta al dente and drain. Immediately pour over the egg mixture and mix well. Add the bacon-onion-wine sauce and mix well. Serve hot.
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Nutrition Information
Calories
744kcal
(37%)
Carbohydrates
88g
(29%)
Protein
24g
(48%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Cholesterol
129mg
(43%)
Sodium
369mg
(15%)
Potassium
442mg
(9%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
310IU
(6%)
Vitamin C
2.1mg
(2%)
Calcium
45mg
(5%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 744
% Daily Value*
| Calories | 744kcal | 37% |
| Carbohydrates | 88g | 29% |
| Protein | 24g | 48% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 129mg | 43% |
| Sodium | 369mg | 15% |
| Potassium | 442mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.