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Pasta with Carbonara Sauce Recipe
|Italian sausages||1⁄4 Pound|
|Prosciutto/Cooked ham||1⁄4 Pound, thinly sliced|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Cooked spaghetti||8 Ounce, drained|
|Parmesan cheese||1 Tablespoon, grated|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1840 Calories from Fat 1140
% Daily Value*
Total Fat 129 g197.9%
Saturated Fat 62.4 g311.8%
Trans Fat 0 g
Cholesterol 978.2 mg
Sodium 4087.4 mg170.3%
Total Carbohydrates 66 g21.9%
Dietary Fiber 10.5 g41.9%
Sugars 5 g
Protein 101 g202.2%
Vitamin A 58.9% Vitamin C 0.35%
Calcium 90.2% Iron 41.5%
*Based on a 2000 Calorie diet
Finely chop prosciutto; combine half of it with sausage; set aside remaining half.
Add 2 tablespoons of the butter to pan and cook, uncovered, over medium-low heat until sausage is lightly browned and edges of prosciutto are curled.
Remove from heat and stir remaining half of prosciutto into cooked sausage mixture.
If made ahead, you can cover and refrigerate at this time.
Reheat at serving time and transfer to a large serving bowl.
For a dramatic presentation, complete preparations at table.
In a small bowl, beat eggs well.
Hot meat mixture and, in separate containers, the remaining 2 tablespoons butter, parsley, and the 1/2 cup cheese.
Add hot spaghetti to meat mixture.
Add butter and parsley; mix quickly to blend.
Pour in eggs at once and quickly lift and mix spaghetti to coat well with egg.
Sprinkle in the 1/2 cup cheese and a dash of pepper; mix thoroughly.
Serve with additional cheese at the table.