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SPAGHETTI ALLA CARBONARA
SPAGHETTI ALLA CARBONARA
Ingredients
- 1/3 lb (150 g) pancetta or 6 slices thick bacon, julienned
- 1 clove garlic, crushed
- 4 egg yolks
- 1/2 cup whipping cream
- 1/4 tsp freshly ground pepper
- 16 oz (500 g) spaghetti
- 1/2 cup freshly grated Parmesan cheese
Directions
- Cook pancetta in a frypan over medium heat until golden brown; drain off excess fat.
- Add garlic and saute for 1 minute. Remove frypan from heat and set aside.
- Whisk together egg yolks, cream and pepper until blended; set aside.
- Cook spaghetti in a large pot according to package directions. Drain spaghetti, leaving it slightly wet, and immediately return to pot.
- Immediately pour egg yolk mixture over spaghetti and toss until spaghetti is evenly coated and egg yolk mixture is thickened. It should not appear watery or scrambled.
- Add pancetta mixture and Parmesan cheese; toss to combine. Serve immediately.
Nutritional analysis per serving:
406 calories, 11 g fat, 58.6 g protein, 15.2 g carbohydrate, 0.1 g fibre, 631 mg sodium
Tip: It is critical that the egg yolk mixture be added immediately to the hot cooked spaghetti as the heat from the spaghetti will cook the egg yolks.