Try this Spaghetti Alla Carbonara recipe, or contribute your own.
Suggest a better descriptionSource: Williams Sonoma Pasta cookbook
Bring large pot of water to a boil. Add spaghetti to boiling water and cook until al dente, 7-9 minutes. Drain, leaving a bit of water clinging to it.
Meanwhile, in a large frying pan over medium heat, warm the EVOO. Add the pancetta and saute until just starting to become crisp, about 4 mins. Add the garlic and saute for 1 minute. Add the white wine and cook until reduced by half.
Add pasta to large bowl. Toss egg beaters in quickly. Add the pancetta with all the juices. Season with salt to taste and a generous amount of pepper.
Divide into bowls. Toss with parsley (optional).
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1207 | ||
Calories from Fat: 323 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.9g | 48 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 21.7g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 16.5mg | 5 % | |
Sodium 402.9mg | 14 % | |
Potassium 651mg | 17 % | |
Total Carbohydrate 171.9g | 51 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 164.6g | ||
Protein 43.6g | 62 % | |
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: 1207
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