Carbonara with spaghetti and bacon
Votes: 3
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 573, total fat 27 G., saturated fats 9 G., proteins 23 G., carbohydrates 58 G., fiber 3 G., cholesterol 157 mg, sodium 465 mg, sugar 3 G.
Calories 573, total fat 27 G., saturated fats 9 G., proteins 23 G., carbohydrates 58 G., fiber 3 G., cholesterol 157 mg, sodium 465 mg, sugar 3 G.
As Mark Murphy says, "Spaghetti carbonara is something anyone can make." Whisk eggs with pepper and Parmesan, then add the hot spaghetti and stir until the eggs are cooked through and, together with the cheese and a little of the starchy pasta liquid, form a thick, creamy sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 220 g pancetta or bacon, diced
- 4 large eggs at room temperature
- 1 tbsp. (70 g) freshly grated parmesan
- 1 teaspoon freshly ground black pepper
- Coarse salt
- 450 g spaghetti
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Recipes with similar ingredients: spaghetti pasta, Parmesan cheese, black pepper, eggs, bacon
Cooking the dish according to the recipe:
- Heat oil in a large skillet over medium heat. Add the bacon and cook until browned and the fat has rendered, about 5 minutes. Reduce heat to low and keep warm.
- In a large bowl, whisk together the eggs, cheese, and ground black pepper until smooth. Set aside.
- Fill a large pot with water and add enough salt to make the water taste like seawater. Bring the water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain 1 cup of the cooking liquid.
- Drain the spaghetti in a colander, then transfer it to the bowl with the egg mixture and add the bacon along with the fat from the pan. Toss the pasta with the egg-cheese mixture and bacon until the eggs are cooked through and the pasta is coated with a creamy sauce, about 1 minute. Add a little of the pasta water to loosen the sauce. Serve immediately.
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