Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper.
Mix eggs, Parmesan, and black pepper together in a bowl and set aside.
Begin to cook spaghetti noodles.
Cook bacon in frying pan and set aside. Drain some of the fat and add 1 teaspoon of olive oil to the fat. Cook diced onion in fat/oil on low/med heat. Add garlic and put the bacon back in the pan just before onions are browned (do not caramelize the onions). Remove from heat.
Take hot spaghetti noodles, and put them in the pan with onions/garlic/bacon. Slowly add the egg over the top of the noodles while mixing in the pan.
The egg should cook/coat the noodles, not make scrambled eggs in the pan.
The egg should cook when it makes contact with the hot noodles, but you can put the pan on low/med head for a few minutes to be safe.
Add more cheese to the top and pepper if you like and serve.
Quantity of Cheese/Pepper is always to taste. Also feel free to add the level of bacon you wish to have in the dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1019 | ||
Calories from Fat: 471 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.3g | 70 % | |
Saturated Fat 18.3g | 92 % | |
Monounsaturated Fat 21.5g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 492mg | 151 % | |
Sodium 1083.9mg | 37 % | |
Potassium 625.1mg | 16 % | |
Total Carbohydrate 90.3g | 27 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 86g | ||
Protein 44.3g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1019
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