Try this Rachel Ray's Carbonara recipe, or contribute your own.
Suggest a better descriptionCook pasta al dente. 8 min. Brown pancetta in olive oil 2 min. Add red pepper and garlic and cook 2-3 min more. Add wine and stir up drippings. In separate bowl beat yokes. Add 1/2 C of pasta cooking water. Drain pasta and add to skillet with pancetta.Pour egg mixture over pasta. Toss rapidly. Remove from heat and add handfull of cheese, pepper and salt. Continue to toss until thickened. 1-2 min. Garnish with parsley and Romano cheese.
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Serving Size: 1 Serving (383g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1345 | ||
Calories from Fat: 450 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50g | 67 % | |
Saturated Fat 20g | 100 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 269.7mg | 83 % | |
Sodium 2131mg | 73 % | |
Potassium 789.8mg | 21 % | |
Total Carbohydrate 185.7g | 55 % | |
Dietary Fiber 25.2g | 101 % | |
Sugars, other 160.5g | ||
Protein 44.3g | 63 % | |
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: 1345
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