Spaghetti Carbonara

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.

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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

  

0.5x1x2x3x

• 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

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