adapted from Rachael Ray's Pasta Carbonara recipe from multiple sources
-Boil water for pasta, according to package directions. While pasta cooks, heat a skillet over medium heat. Add olive oil and brown pancetta for 2-3 minutes until it begins to cook through. Add garlic and red pepper and cook 2-3 minutes more. Add broth or wine and stir up drippings and let reduce.
Beat yolks and add 1/2 cup pasta water to temper. Drain pasta and add to skillet w/pancetta mixture. Pour egg mixture over and toss rapidly to cook eggs without scrambling them. Remove the pan from the heat and add cheese, salt and pepper and continue to toss, 1-2 minutes.
Add extra cheese and parsley to garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 429 | ||
Calories from Fat: 291 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.4g | 43 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 195.9mg | 60 % | |
Sodium 1393.4mg | 48 % | |
Potassium 247.2mg | 7 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 2.9g | ||
Protein 30.4g | 43 % | |
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. |
Calories per serving: 429
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