For the breadcrumbs, toast crumbs in oil in a salute pan over medium heat until golden and crisp, 5 min. Transfer crumbs to a bowl and toss with parsley and zest, then season with salt.
For the carbonara, cook bacon in a large sauce pan over medium until cooked through, but not crisp; drain. Add wine and lemon juice, and reduce until nearly evaporated, 4-5 min.
Whisk together Parmesan, eggs, heavy cream, and black pepper in a large shallow bowl. Stir in bacon mixture; season with salt.
Cook spaghetti in a large pot of boiling water according to package directions; drain, reserving 1/4 cup pasta water. Immediately add hot pasta to egg mixture; toss to coat.
Thin sauce with pasta water until desired consistency. Garnish each serving with bread crumbs.
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 52 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 12.4mg||4 %|
|Sodium 1318.9mg||45 %|
|Potassium 285mg||7 %|
|Total Carbohydrate 60.2g||18 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 57.7g|
|Protein 14.2g||20 %|
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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: 355
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