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    HOME » Recipes » Pasta & Rice

    Published: Apr 7, 2012 · Modified: Oct 3, 2021· This website generates income via ads ·

    Spaghetti Carbonara

    Jump to Recipe

    I was looking for an easy one dish meal tonight because I knew I would be playing with my new camera all day. Michael loves cooked pasta. He can eat it without sauce (yuck). This seeme like something he would like and guess what? He didn't like it, he loved it!  Spaghetti Carbonara is super rich but oh-so-good. This would be a perfect dish for a dinner party with a simple salad and French baguettes. I made this with an adaptation of the recipe as it appears on Simply Recipes.

     

    Spaghetti Carbonara

    Decadent spaghetti that gets its flavor from olive oil, white wine, pancetta, and lots of cheese.
    PRINT Pin
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Course, Pasta
    Cuisine Italian
    Servings 4
    Calories 512 kcal

    Equipment

    • Pasta cooking Pot
    • Skillet

    Ingredients
      

    • ½ pound spaghetti
    • 1 tablespoon olive oil
    • 4 ounces pancetta rounds diced
    • 1 tablespoon olive oil
    • ½ sweet onion chopped
    • 1 clove garlic pressed
    • ¼ cup dry white wine optional
    • 2 eggs
    • ½ cup grated Parmesan cheese
    • 1 pinch salt and black pepper to taste
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons shaved Parmesan cheese

    Instructions
     

    • In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
    • Meanwhile in a large skillet, cook chopped pancetta until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of pancetta fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add garlic, and cook 1 minute more. Add wine if desired; cook one more minute. I added the wine and it really help the pasta from being dry.
    • Return cooked pancetta to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add ½ cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty). I suggest mixing the egg and cheese together and adding the mixture after the pasta is allowed to cool slightly. The idea is to set the eggs but not scramble them.
    • Serve immediately with chopped chives sprinkled on top, and shaved Parmesan cheese at table.

    Nutrition

    Nutrition Facts
    Spaghetti Carbonara
    Amount per Serving
    Calories
    512
    % Daily Value*
    Fat
     
    25
    g
    38
    %
    Saturated Fat
     
    8
    g
    40
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    12
    g
    Cholesterol
     
    113
    mg
    38
    %
    Sodium
     
    458
    mg
    19
    %
    Potassium
     
    294
    mg
    8
    %
    Carbohydrates
     
    47
    g
    16
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    20
    g
    40
    %
    Vitamin A
     
    257
    IU
    5
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    205
    mg
    21
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword carbonara, cheese, eggs, pancetta, parmesan, spaghetti
    Tried this recipe?Let us know how it was!

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    Comments

    1. Kathy says

      April 09, 2012 at 8:23 pm

      I want to try this recipe! I confess, I had to google pancetta. I've never heard of it before. It sounds delicious!

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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