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Spaghetti Alla Carbonara Recipe
|Spaghetti||1 Pound (500 Gram)|
|Double cream||4 Fluid Ounce (100 Milliliter)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Butter||1 Ounce (25 Gram)|
|Streaky bacon||7 Ounce (200 Gram)|
Serving size: Complete recipe
Calories 3524 Calories from Fat 1709
% Daily Value*
Total Fat 192 g295.3%
Saturated Fat 53.6 g267.8%
Trans Fat 0 g
Cholesterol 1258.4 mg
Sodium 3609.7 mg150.4%
Total Carbohydrates 344 g114.7%
Dietary Fiber 0 g
Sugars 1.9 g
Protein 128 g255.6%
Vitamin A 38.5% Vitamin C
Calcium 32.1% Iron 117.4%
*Based on a 2000 Calorie diet
Heat the oil and butter in a large pan.
Add the diced bacon and cook gently until the fat becomes transparent.
Cook the spaghetti, following packet directions carefully to avoid over-cooking.
Drain the pasta and add it to the large bacon pan.
Remove the pan from the heat and stir in the beaten eggs and cream and a small quantity of the cheese.
The eggs will coagulate as they come into contact with the hot pasta so it is very important to work quickly.
Stir until each strand of pasta is coated with a thick yellow cream.
Now stir in the rest of the cheese and freshly ground black pepper to taste.