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).
|160 g||gluten free/wheat free spaghetti|
|1||eggs size large|
|3 slices||chicken bacon, chopped||60 g|
|1 tbsp||butter, unsalted||14 g|
|1 tbsp||Parmesan cheese, grated||3 g|
|1 pinch||salt [optional]||0.1 g|
|ground pepper to taste [optional]|
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.
- To save time, the sauce preparation and the pasta cooking can be done at the same time: Start cooking the pasta.
- 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.
- 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.
- 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.
- Adjust the seasoning before serving in the warmed dishes.
Nutrition Facts Table
per 1 serving (120g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||2 ¼||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||½||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Fibre, Folacin, Niacin, Pantothenic Acid, Vitamin A, Vitamin B2, Vitamin D, Vitamin E, Zinc
- Good source of :
- Iron, Phosphorus, Potassium, Selenium, Vitamin B12
- Free :
- Added Sugar
|Meat and Alternatives||1|