Spaghetti alla Carbonara
(from Julianne’s recipe box)
Each serving: 411 cal,
14g fat, 17g protein,
53g carb
Source: Redbook
Prep time: 8 minutes
Cook time: 22 minutes
Serves 6 people
Ingredients
- 4 oz slab bacon or pancetta, cut in Vi-inch dice
- 2 Tbsp olive oil
- 3 extra-large eggs
- 1/4 cup chopped Italian parsley
- 1/4 tsp each kosher salt and red pepper flakes
- 1 lb dried spaghetti
- 1/2 cup grated Parmesan cheese
Directions
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Bring a large pot of salted watertoaboil.
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Cook bacon or pancetta in oil in a large, deep skillet over medium heat until golden brown and most of the fat has been rendered, about8to 10 minutes, then remove skillet from heat.
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In a medium bowl, whisk eggs, parsley, salt, and red pepper flakes until combined.
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Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite). Drain pasta, reserving 1 cup of the cooking water.
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Add hot spaghetti to bacon mixture in skillet and toss well over medium-low heat until pasta is coated. Add egg mixture and a little of the cooking water; toss gently until spaghetti looks creamy. Add cheese and toss to combine. Serve immediately.