Spaghetti alla Carbonara
The recipe Spaghetti alla Carbonara can be made in approximately 30 minutes. One serving contains 833 calories, 34g of protein, and 38g of fat. For $3.25 per serving, you get a main course that serves 4. If you have salt and pepper, olive oil, pancetta, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 2235 would say it hit the spot. It is brought to you by Simply Recipes. It is a pretty expensive recipe for fans of Mediterranean food. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is good. Try Spaghetti alla Carbonara, Spaghetti Alla Carbonara, and Spaghetti alla Carbonara for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1-2 garlic cloves, minced, about 1 teaspoon (optional)
1 Tbsp olive oil or unsalted butter
1/2 pound pancetta or thick cut bacon, diced
1 cup grated parmesan or pecorino cheese
Salt and black pepper to taste
1 pound spaghetti pasta (or bucatini or fettuccine)
3-4 whole eggs
Equipment:
frying pan
pot
tongs
bowl
Cooking instruction summary:
1 Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.) 2 While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl. 3 In a small bowl, beat the eggs and mix in about half of the cheese.4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.Serve at once with the rest of the parmesan and freshly ground black pepper. If you want, sprinkle with a little fresh chopped parsley.
Step by step:
1. 1 Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.) 2 While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat.
2. Add the bacon or pancetta and cook slowly until crispy.
3. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl. 3 In a small bowl, beat the eggs and mix in about half of the cheese.4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more.
4. Add salt to taste.
5. Serve at once with the rest of the parmesan and freshly ground black pepper. If you want, sprinkle with a little fresh chopped parsley.
Nutrition Information:
covered percent of daily need
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Pasta Recipes - How to Make Spaghetti alla Carbonara
