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Quick Spaghetti Carbonara with Pancetta Recipe Video
|Shredded parmesan cheese||2 Cup (32 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Pancetta||1 1⁄2 Cup (24 tbs), chopped|
|Olive oil||2 Teaspoon|
|Shredded parmesan cheese||1 Tablespoon (Extra)|
Calories 956 Calories from Fat 479
% Daily Value*
Total Fat 54 g83.3%
Saturated Fat 25.8 g128.9%
Trans Fat 0 g
Cholesterol 260.5 mg
Sodium 2580.6 mg107.5%
Total Carbohydrates 67 g22.3%
Dietary Fiber 0 g
Sugars 0.7 g
Protein 52 g104.7%
Vitamin A 9.1% Vitamin C
Calcium 78.2% Iron 22.2%
*Based on a 2000 Calorie diet
Add spaghetti and cook al dente per package instructions.
Drain-reserving some of the cooking liquid.
Shock with cold water to stop cooking process and set aside.
Whisk the egg yolks, cheese and water in a small bowl.
Season with salt and pepper.
Heat a large skillet with approx 11/4 cup of olive oil.
Add the pancetta and cook until browned.
Add the cooked pasta, 1/3 cup of cooking liquid and the egg mixture.
Cook until cheese is melted and pasta is warm.
Serve with extra shredded cheese.
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