Italian Carbonara
Recipe: #10508
September 11, 2013
Categories: Side Dishes, Spaghettini, Italian, One-Pot Meal, Fathers Day, Game/Sports Day, Italian Dinner, more
"One of the best carbonara recipes, some of these recipes do not call for cream this one does and I love this recipe and I know you will too! Bacon can be subbed for pancetta"
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (157.6 g)
- Calories 488.5
- Total Fat - 26.3 g
- Saturated Fat - 12.5 g
- Cholesterol - 82 mg
- Sodium - 694.6 mg
- Total Carbohydrate - 46.4 g
- Dietary Fiber - 0.2 g
- Sugars - 0.7 g
- Protein - 20.4 g
- Calcium - 123.9 mg
- Iron - 3 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a large pot of boiling salted water, cook the pasta until aldente. Drain, reserving 3 to 4 tablespoons of the cooking water.
Step 2
While the pasta is cooking, in a large skillet, heat 1 tablespoon oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered (around 5-7 minutes).
Step 3
Add the shallot and garlic and cook over moderate heat for 1 minute.
Step 4
Add the cream and simmer over moderate heat until slightly thickened (about 2 minutes).
Step 5
Add the hot pasta to the skillet and stir to coat (about 1 minute). Remove from the heat. Stir in the reserved pasta cooking water, 3-4 tablespoons Parmesan cheese and the egg yolks. Season with salt and pepper.
Step 6
Divide the pasta into bowls and sprinkle with parsley.
Step 7
Serve more Parmesan cheese at the table.
Step 8
This is- SO GOOD!
Tips
No special items needed.
3 Reviews
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