Easy Spaghetti Carbonara

Easy Spaghetti Carbonara
Easy Spaghetti Carbonara

Barbara Kiebel

Easy Spaghetti Carbonara

I love this dish with such simple ingredients; it has long been a favorite of mine. I remember making it for my family when I was barely in my teens and nothing has really changed. Well, not much has changed at least.

4
Servings
310
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  spaghetti
  • cloves garlic, chopped
  • Fresh parsley, for garnish
  • 1/4-1/2  Cup  white wine
  • large eggs
  • 1/2  Cup  grated Parmesan, plus more for serving
  • Pepper, to taste
  • 1/4-1/2  Pound  pancetta or thickly sliced good-quality bacon, cut into 1/2-inch pieces

Directions

Bring a large pot of water to a boil over high heat. Cook the spaghetti according to the package directions and drain; reserve ½ cup of the cooking water.

Cook the bacon in a skillet over medium-high heat until just beginning to crisp. Add the garlic and wine and cook for 1-2 more minutes. Remove from the heat.

Meanwhile, break the eggs into a serving bowl, season with black pepper, to taste, and beat them with a whisk. Add the pasta and the bacon mixture to the eggs in the serving bowl and mix thoroughly (the heat from the pasta will cook the eggs). Add ¼-½ cup of the pasta water, just enough to create a sauce.

Add the Parmesan, mix lightly, and serve. Top each serving with additional cheese and garnish with parsley.

Nutritional Facts

Total Fat
8g
11%
Sugar
10g
11%
Saturated Fat
4g
17%
Carbohydrate, by difference
51g
39%
Protein
7g
15%
Vitamin A, RAE
9µg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
81mg
8%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
36µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
78mg
24%
Manganese, Mn
2mg
100%
Niacin
2mg
14%
Phosphorus, P
143mg
20%
Selenium, Se
28µg
51%
Sodium, Na
124mg
8%
Water
111g
4%
Zinc, Zn
1mg
13%

Easy Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Easy Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.