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7Ingredients
40Minutes
680Calories
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Description
One of dad's best- delicious pasta carbonara (no cream)
Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 6 oz. pancetta (cut into 1' x 1/8' thick pieces)
- 2 eggs
- 1/2 cup pecorino romano (grated)
- pepper
- 1 Tbsp. salt
- 1 lb. spaghetti
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Directions
- 1. Heat oil in large heavy saucepan over medium heat. Add pancetta and cook slowly until crisp and just lightly browned, about 15 minutes. Remove pan from heat and set aside.
- 2. Beat eggs in bowl large enough to easily hold all pasta. Add cooked pancetta and some or all rendered fat. Stir in cheese and add at least 6 turns pepper mill. Set aside in warm place.
- 3. Bring 1 gallon water to boil and add salt. Plunge in spaghetti and cook until al dente. Drain in colander and then immediately toss into bowl with egg, pancetta and cheese mixture. Stir well to coat spaghetti and cook egg, and serve immediately in heated bowls. Top with cheese.
NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories680Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol155mg52% |
Sodium2600mg108% |
Potassium620mg18% |
Protein35g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate88g29% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A6% |
Vitamin C2% |
Calcium35% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Ferguson 2 years ago
Delicious. I added a little cream because I had some left from another recipe-about 60mls.