Spaghetti Carbonara

137 Reviews
96% would make this recipe again

Spaghetti with egg, bacon, and parmesan cheese.

The name carbonara comes from the Italian «carbone», meaning coal or charcoal, and some believe it was thought up by those who extracted coal from the mines in the Latium region (near Rome).

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Preparation : 10 min Cooking : 10 min
440 calories/serving

Ingredients

160 g spaghetti
1 eggs size large
3 slices bacon, or pancetta, chopped 60 g
1 tbsp butter, unsalted 14 g
1 tbsp Parmesan cheese, grated 3 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
paper towels

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. To save time, the sauce preparation and the pasta cooking can be done at the same time: Start cooking the pasta.
  2. Meanwhile, chop the bacon, put it in a nonstick pan, then fry until the bacon is crisp. Set the bacon aside on a paper towel to absorb the excess fat.
  3. Stir the egg(s) in a serving bowl, add salt and pepper, then beat 1 min with a fork. Set the bowl aside in the oven at a minimum temperature in order to keep it warm.
  4. Pour the drained spaghetti into the serving bowl. Mix rapidly in order to cook the egg(s) and coat the spaghetti at the same time. Add the fried bacon, the butter, and the grated cheese.
  5. Adjust the seasoning before serving in the warmed dishes.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

440

Fat

13 g

21 %

Saturated 6 g
+ Trans 0.3 g

31 %

Cholesterol

120 mg

Sodium

460 mg

19 %

Carbohydrate

60 g

20 %

Fibre

3 g

14 %

Sugars

1 g

Net Carbs

57 g

Protein

17 g

Vitamin A

9 %

Vitamin C

0 %

Calcium

4 %

Iron

11 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Selenium
Good source of  :
Magnesium, Niacin, Phosphorus, Vitamin B12, Zinc
Source of  :
Copper, Fibre, Folacin, Iron, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Meat and Alternatives ½
Fats 2
More info
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Reviews

137 Reviews (131 with rating only) 96% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Main courses/Entrées | Italian

Top Reviews

View All Reviews
april 05, 2009 | I would make this recipe again

This was ok, and something different but equally as simple as just throwing jarred sauce on pasta. It does need to be served immediately after preparing though or it is not nearly as good.

Useful 6
Anonyme
october 20, 2021 | I would make this recipe again

great for kids

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

It tasted good, however I found it to be quite dry. Maybe a dash of olive oil or more butter would help for next time.

Useful 1

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