Boil a large pan of water and cook the pasta following the packet instructions. Meanwhile, heat a knob of butter in a small frying pan and cook the shallot, garlic and bacon for 5-7 minutes until golden. Beat together the eggs, cream, most of the parmesan and plenty of ground black pepper.
Drain the spaghetti and return to the pan, off the heat. Add the shallot and egg mixtures and toss together until the pasta is evenly coated. Divide between two bowls then scatter the rest of the parmesan over, with a grinding of black pepper to serve.
The "Carbonara" in the name, meaning carbon, comes from the coarsely ground black pepper in this dish. You should use plenty!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1894g)|
|Recipe Makes: 2|
|Calories from Fat: 4750 (63%)|
|Amt Per Serving||% DV|
|Total Fat 527.8g||704 %|
|Saturated Fat 303.7g||1518 %|
|Monounsaturated Fat 159g|
|Polyunsanturated Fat 27g|
|Cholesterol 2505.1mg||771 %|
|Sodium 20849.4mg||719 %|
|Potassium 2466mg||65 %|
|Total Carbohydrate 149.3g||44 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 145.3g|
|Protein 541.1g||773 %|
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Calories per serving: 7544
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