Pasta Carbonara Recipe

Pasta Carbonara Recipe
Staff Writer
Pasta Carbonara Recipe
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Pasta Carbonara Recipe

Pasta Carbonara is one of the most popular Italian recipes. Here is a simple and delicious Carbonara recipe.

2
Servings
519
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups water
  • 1 Cup pasta
  • Olive oil
  • 2 eggs
  • 1/4 Cup Parmigiano-Reggiano
  • Pepper, to taste
  • 1/2 Cup sliced bacon

Directions

Add pasta to boling water until al dente.

Meanwhile, sautee bacon in olive oil until crispy.

In a small bowl whisk one whole egg, one yolk, a little salt and cheese. 

When pasta is boiled, add to it the sauce previously created and bacon, mix it, add pepper.

This is a light version of Carbonara. In fact, it is possible to use two whole eggs or to add soul cream in order to create a more creamy sauce.

Bacon can be replaced by speck, ham or other sliced cold cuts.

You can add parsley, salt, olive oil or decorations as you prefer.

 

Enjoy your meal!

Nutritional Facts

Total Fat
30g
43%
Sugar
2g
2%
Saturated Fat
10g
42%
Cholesterol
56mg
19%
Carbohydrate, by difference
38g
29%
Protein
23g
50%
Vitamin A, RAE
260µg
37%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
226mg
23%
Choline, total
9mg
2%
Fiber, total dietary
5g
20%
Folate, total
88µg
22%
Iron, Fe
13mg
72%
Magnesium, Mg
52mg
16%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
154mg
22%
Selenium, Se
10µg
18%
Sodium, Na
1251mg
83%
Thiamin
1mg
91%
Water
168g
6%
Zinc, Zn
1mg
13%

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.