Spaghetti alla Carbonara Recipe - Allrecipes.com
Spaghetti alla Carbonara Recipe
  • READY IN 25 mins

Spaghetti alla Carbonara

Recipe by  

"With so few ingredients, it's amazing such a truly delicious dish can be made so easily. Serve with a crisp green salad and dinner is done."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Bring a large pot of salted water to a boil.
  2. Heat butter in a large wide saucepan over medium heat. Add pancetta; cook 7 minutes stirring frequently until crisp. Drain all but 1 tablespoon (15 mL) of fat from the pan. Add wine to the pan, if using; stir until wine is nearly evaporated. Turn heat to low.
  3. Add pasta to boiling water; cook according to package directions. Meanwhile, in a medium bowl, whisk cream with eggs, Parmesan, cornstarch, salt and pepper. Drain pasta; add to the pan with the pancetta. Increase heat to medium. Add cream mixture; stir 2 to 3 minutes until sauce thickens and pasta is coated in sauce. Stir in parsley. Serve immediately with Parmesan.
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Footnotes

  • Tip
  • If serving with a crisp green salad, add some radicchio or endive to it for a nice contrasting flavour.
  • Variation
  • Like your food spicy? Try buying hot pancetta instead of regular.
  • 3 ounces bacon, cut into thin strips, can be substituted for diced pancetta
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Reviews More Reviews

Jun 14, 2014

Almost exactly what I was looking for. Everybody liked it. Next time: double the bacon. I had aready increased the amount by 50%. And another thing: I used horrible sandwich Cheddar and it worked! I dried it out all day. Furthermore I used whipping cream. I will definitely try again

 
Jun 25, 2014

It was tasty and simple.

 

3 Ratings

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Nutrition

  • Calories
  • 703 kcal
  • 35%
  • Carbohydrates
  • 67.7 g
  • 22%
  • Cholesterol
  • 187 mg
  • 62%
  • Fat
  • 34 g
  • 52%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 26.8 g
  • 54%
  • Sodium
  • 891 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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