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Spaghetti Carbonara
Spaghetti with egg, bacon, and parmesan cheese.
The name carbonara comes from the Italian «carbone», meaning coal or charcoal, and some believe it was thought up by those who extracted coal from the mines in the Latium region (near Rome).
Ingredients
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160 g |
spaghetti |
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1 |
eggs size large |
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3 slices |
bacon, or pancetta , chopped |
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60 g |
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1 tbsp |
butter, unsalted |
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14 g |
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1 tbsp |
Parmesan cheese, grated |
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3 g |
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salt to taste |
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ground pepper to taste |
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paper towels |
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Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
Method
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To save time, the sauce preparation and the pasta cooking can be done at the same time: Start cooking the pasta.
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Meanwhile, chop the bacon, put it in a nonstick pan, then fry until the bacon is crisp. Set the bacon aside on a paper towel to absorb the excess fat.
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Stir the egg(s) in a serving bowl, add salt and pepper, then beat 1 min with a fork. Set the bowl aside in the oven at a minimum temperature in order to keep it warm.
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Pour the drained spaghetti into the serving bowl. Mix rapidly in order to cook the egg(s) and coat the spaghetti at the same time. Add the fried bacon, the butter, and the grated cheese.
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Adjust the seasoning before serving in the warmed
dishes.
Claims
- Free :
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Added Sugar
- Source of :
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Copper, Fibre, Folacin, Iron, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D, Vitamin E
- Good source of :
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Magnesium, Niacin, Phosphorus, Vitamin B12, Zinc
- Excellent source of :
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Manganese, Selenium
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (250g)
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Amount
% DV*
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* DV = Daily Value
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Calories
440
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Fat
13 g
21 %
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Saturated 6 g
+ Trans 0.3 g
31 %
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Cholesterol
125 mg
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Sodium
460 mg
19 %
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Carbohydrate
60 g
20 %
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Fibre
3 g
14 %
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Sugars
1 g
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Protein
17 g
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Vitamin A
8 %
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Vitamin C
0 %
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Calcium
4 %
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Iron
10 %
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More info
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