Carbonara Al Franco

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From LA Times. Adding option of spaghetti squash for my sister Cris"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (242.2 g)
  • Calories 480.8
  • Total Fat - 19 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 249.5 mg
  • Sodium - 858 mg
  • Total Carbohydrate - 47.7 g
  • Dietary Fiber - 2 g
  • Sugars - 2.8 g
  • Protein - 27.7 g
  • Calcium - 152.1 mg
  • Iron - 3.8 mg
  • Vitamin C - 13.7 mg
  • Thiamin - 0.7 mg

Step 1

Heat the oil in skillet. Add prosciutto, mushrooms, onion, garlic and olives. Sauté until mushrooms are tender.

Step 2

Add the wine and chicken broth and bring to a boil. Simmer over high heat until liquid is reduced by half. Add parsley.

Step 3

Break egg into mushroom mixture and stir until egg is cooked.

Step 4

Add Parmesan cheese and mix well.

Step 5

Add cooked spaghetti and toss.

Step 6

Put in baking dish, brown for 10 minutes at 425 degrees F.

Tips & Variations


No special items needed.

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