Spaghetti Alla Carbonara Recipe | Yummly

Spaghetti alla Carbonara

LEITE'S CULINARIA(5)
Jan Kozamernik: "Just awesome! Would love making it again!" Read More
8Ingredients
25Minutes
680Calories
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Ingredients

US|METRIC
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces pancetta (thickly sliced, cut into 1/4-inch pieces)
  • 2 tablespoons kosher salt
  • 1 pound spaghetti
  • 3 large eggs (plus 1 large egg yolk, well beaten)
  • 1/4 cup pecorino romano
  • 3/4 cup parmigiano reggiano
  • ground black pepper (Freshly)
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    NutritionView More

    680Calories
    Sodium190% DV4570mg
    Fat29% DV19g
    Protein76% DV39g
    Carbs29% DV87g
    Fiber12% DV3g
    Calories680Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol205mg68%
    Sodium4570mg190%
    Potassium610mg17%
    Protein39g76%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate87g29%
    Dietary Fiber3g12%
    Sugars4g8%
    Vitamin A8%
    Vitamin C
    Calcium40%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Jan Kozamernik 2 months ago
    Just awesome! Would love making it again!
    Robert Shurmer 5 months ago
    indeed tasty n easy to prepare - used smoked thick-cut bacon from local butcher
    Joan Ball 3 years ago
    Awesome! Family loved it!
    Holly Lynch 3 years ago
    Flavor was awesome. Simple and easy to make. We added a touch of Worcestershire sauce and a lil more Egg yolk drizzled on top when it was plated! Amazing! Side note- the best part of this recipe is that there's no butter! Didn't feel as heavy.
    Ann 3 years ago
    Excellent recipe, my family loved how creamy and luscious the pasta was. Definitely recommend adding more pancetta (at least a few more ounces) because you really can't have too much. Also make sure to use an egg yolk alongside the three eggs for a smooth texture.

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