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Spaghetti Alla Carbonara Recipe
|Olive oil||1 Tablespoon|
|Fresh sage leaves||4|
|Garlic||1 Clove (5 gm), peeled|
|Prosciutto ham/Lean ham||4 Ounce, thinly sliced, or smoked (100 Gram)|
|Streaky bacon||1⁄2 Cup (8 tbs), derinded and thinly sliced|
|Spaghetti||12 Ounce (350 Gram)|
|Eggs||3 , beaten (Size 3)|
|Freshly grated parmesan cheese||5 Tablespoon|
|Freshly ground black pepper||To Taste|
|Butter||2 Ounce (50 Gram)|
|Dry white wine/Vegetable stock||4 Tablespoon|
|Fresh sage||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 3457 Calories from Fat 1519
% Daily Value*
Total Fat 173 g266.8%
Saturated Fat 81.2 g406%
Trans Fat 0 g
Cholesterol 1007 mg
Sodium 6386.2 mg266.1%
Total Carbohydrates 355 g118.2%
Dietary Fiber 60.9 g243.7%
Sugars 5.1 g
Protein 163 g326.7%
Vitamin A 226.9% Vitamin C 84.1%
Calcium 356.2% Iron 325.8%
*Based on a 2000 Calorie diet
Add the prosciutto ham, lean ham or smoked streaky bacon, then saute for about 10 mins, or until golden brown.
Discard the sage and garlic.
Cook the spaghetti in a large pan of boiling water for about 10 mins, or until al dente - just cooked, but slightly firm.
In a bowl, mix together the eggs and Parmesan cheese, then season to taste.
Drain the spaghetti, then return to the saucepan and toss in the butter.
Add the spaghetti to the meat in the frying pan and cook for 1 min, stirring throughout.
Remove the pan from the heat, then add the egg mixture and enough wine or stock to give a smooth texture to the sauce.
Cover and leave to stand for 2-3 mins (the heat from the spaghetti will cook the eggs - they will take on a scrambled appearance).
Mix well and serve immediately, garnished with fresh sage.