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Carbonara Sauce Recipe
|Packed parsley sprigs||1 Cup (16 tbs)|
|Mild italian pork sausage||1⁄4 Pound|
|Prosciutto/Cooked ham||1⁄4 Pound|
|Freshly grated parmesan/Romano / asiago cheese||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Hot cooked spaghetti||4 Cup (64 tbs), drained|
Serving size: Complete recipe
Calories 2245 Calories from Fat 939
% Daily Value*
Total Fat 106 g163.7%
Saturated Fat 47.6 g238.1%
Trans Fat 0 g
Cholesterol 940.3 mg
Sodium 3876.4 mg161.5%
Total Carbohydrates 187 g62.3%
Dietary Fiber 13.6 g54.4%
Sugars 6.9 g
Protein 122 g244.4%
Vitamin A 142.1% Vitamin C 139.4%
Calcium 95.2% Iron 88.3%
*Based on a 2000 Calorie diet
Remove casing from sausage; cut sausage and prosciutto in chunks.
Process meats together with long on-off bursts until finely chopped.
Heat butter in a wide frying pan over medium-low heat.
Add meat and, stirring occasionally, cook until sausage is lightly browned (about 10 minutes).
Remove from heat.
Wash processor bowl and blade and reassemble.
Process eggs, cheese, and a dash of pepper for 30 seconds.
To meat, add spaghetti, egg mixture, and parsley; mix lightly.