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Spaghetti alla Carbonara Recipe
|Boiling salted water||2 Cup (32 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Ounce|
|Freshly ground pepper||To Taste|
|Chopped parsley||1 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2687 Calories from Fat 725
% Daily Value*
Total Fat 84 g128.6%
Saturated Fat 34.5 g172.5%
Trans Fat 0 g
Cholesterol 590.3 mg
Sodium 3215.1 mg134%
Total Carbohydrates 349 g116.4%
Dietary Fiber 0.76 g3%
Sugars 2.8 g
Protein 137 g274.7%
Vitamin A 42.8% Vitamin C 33.6%
Calcium 124.5% Iron 114.6%
*Based on a 2000 Calorie diet
While spaghetti is cooking, remove rind from bacon, cut into 1/2 in. squares.
Saute in pan until cooked through but not crisp.
Add wine, simmer gently 3 minutes.
Drain spaghetti well, return to saucepan. Immediately add bacon and wine.
Blend together, then add well-beaten eggs and cheese.
Toss together over low heat.
Add a little freshly ground pepper.
Make sure spaghetti is well coated with egg-and-cheese mixture.