Recipe courtesy of Enoteca Corsi
Recipe courtesy of Enoteca Corsi
Watch how to make this recipe.
Spaghetti alla Carbonara
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 621
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 24 g
- Cholesterol
- 180 mg
- Sodium
- 243 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 621
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 24 g
- Cholesterol
- 180 mg
- Sodium
- 243 mg
Ingredients
Directions
- Boil the spaghetti in salted water until it is al dente. Drain and set aside.
- Beat the eggs. Add the black pepper and cheese to the beaten eggs. Set aside. Add cream to this mixture, if desired, for a creamier dish.
- Put the oil in a saucepan with the pancetta, and saute for 5 minutes. Add the spaghetti into the pan and saute for another 3 minutes.
- Turn off the flame (this is important) and add the egg and cheese mixture to the pasta and mix. Serve with additional Pecorino Romano on top.
