4
3 ratings

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.

Ingredients

  • 1 Pound spaghetti
  • 4 cloves garlic, chopped
  • Fresh parsley, for garnish
  • 1/4-1/2 Cup white wine
  • 2 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
Servings4
Calories Per Serving707
Total Fat25g38%
Sugar4gN/A
Saturated9g45%
Cholesterol131mg44%
Protein29g57%
Carbs88g29%
Vitamin A74µg8%
Vitamin B120.6µg10.1%
Vitamin B60.4mg18.8%
Vitamin C0.9mg1.6%
Vitamin D0.7µg0.2%
Vitamin E0.6mg3.1%
Vitamin K2µg2%
Calcium217mg22%
Fiber4g15%
Folate (food)33µgN/A
Folate equivalent (total)33µg8%
Iron2mg13%
Magnesium78mg19%
Monounsaturated10gN/A
Niacin (B3)4mg19%
Phosphorus431mg62%
Polyunsaturated4gN/A
Potassium415mg12%
Riboflavin (B2)0.3mg15.9%
Sodium520mg22%
Thiamin (B1)0.2mg16.2%
Zinc3mg19%