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Name: Pasta all Carbonara
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 5 slices bacon; 4 cloves garlic; 1/4 Cup Fresh Italian parsley; 11/2 Cups white wine; 11/2 Cup Chicken broth; 3 or 4 egg yolks; Pecorino Romano cheese; water for boiling pasta; one 1/2 pounds of pasta

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INGREDIENTS

5 slices bacon
4 cloves garlic
1/4 Cup Fresh Italian parsley
11/2 Cups white wine
11/2 Cup Chicken broth
3 or 4 egg yolks
Pecorino Romano cheese
water for boiling pasta
one 1/2 pounds of pasta

Servings

INSTRUCTIONS

Bring water for the pasta to a boil

In a large saute pan, heat the oil over medium-high hear until sizzling, about 2 minute. Add the pancetta and cook for 1 minute. Stir in the garlic, red pepper flakes and 2 tablespoons of the parsley. Cook for 2 min. Pout in the wine and boil until reduced by half, about 4-5 min. Add the chicken stock and bring to a boil. Reduce the hear to medium and cook, uncovered for 10 min. The consistency should be thick enough to coat the pasta.

Cook the pasta in the boiling water until just tender

Pour the pasta into the sauce stirring gently for 5 min or so until sauce is absorbed into the pasta. Then add egg yolk and cheese mixture and stir again until liquid is absorbed. Remove from heat and make sure egg yolks are cooked.

NOTES

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Pasta all Carbonara

5 slices bacon
4 cloves garlic
1/4 Cup Fresh Italian parsley
11/2 Cups white wine
11/2 Cup Chicken broth
3 or 4 egg yolks
 Pecorino Romano cheese
 water for boiling pasta
 one 1/2 pounds of pasta

Bring water for the pasta to a boil

In a large saute pan, heat the oil over medium-high hear until sizzling, about 2 minute.  Add the pancetta and cook for 1 minute.  Stir in the garlic, red pepper flakes and 2 tablespoons of the parsley.  Cook for 2 min.  Pout in the wine and boil until reduced by half, about 4-5 min.  Add the chicken stock and bring to a boil.  Reduce the hear to medium and cook, uncovered for 10 min.  The consistency should be thick enough to coat the pasta.

Cook the pasta in the boiling water until just tender

Mix the egg yolks in a medium bowl with the Romano cheese, black pepper and the remaining parsley.  Just before the pasta is finished cooking, slowly whisk 1/4 cup of the hot pasta water into the egg yolk mixture, beating vigorously to prevent scrambled eggs.  set aside.  
 
Pour the pasta into the sauce stirring gently for 5 min or so until sauce is absorbed into the pasta.  Then add egg yolk and cheese mixture and stir again until liquid is absorbed.  Remove from heat and make sure egg yolks are cooked.

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Nutrition

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Serving Size: 1 Serving (1817g)
Recipe Makes: 4 Servings

Calories: 781
Calories from Fat: 313 (40%)

Amt Per Serving		% DV

	Total Fat 34.8g	46 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 15.4g
	Polyunsanturated Fat 5.5g
Cholesterol 44.6mg		14 %
Sodium 10951.6mg		378 %
Potassium 3043.7mg		80 %
Total Carbohydrate 17.1g		5 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 16.8g
Protein 81.2g		116 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 781

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