Spaghetti Carbonara

3 Reviews
100% would make this recipe again

Spaghetti with egg, bacon, and parmesan cheese.

The name carbonara comes from the Italian «carbone», meaning coal or charcoal, and some believe it was thought up by those who extracted coal from the mines in the Latium region (near Rome).

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Preparation : 10 min Cooking : 10 min
370 calories/serving

Ingredients

5.7 oz gluten free/wheat free spaghetti
1 eggs size large
3 slices bacon, or pancetta, chopped 2.2 oz
1 tbsp butter, unsalted 0.5 oz
1 tbsp Parmesan cheese, grated 0.2 oz
1 pinch salt [optional]
ground pepper to taste [optional]
paper towels

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. To save time, the sauce preparation and the pasta cooking can be done at the same time: Start cooking the pasta.
  2. Meanwhile, chop the bacon, put it in a nonstick pan, and fry until the bacon is crisp. Set the bacon aside on a paper towel to absorb the excess fat.
  3. Stir the egg(s) in a serving bowl, add salt and pepper, then beat 1 min with a fork. Set the bowl aside in the oven at a minimum temperature in order to keep it warm.
  4. Pour the drained spaghetti into the serving bowl. Mix rapidly in order to cook the egg(s) and coat the spaghetti at the same time. Add the fried bacon, the butter, and the grated cheese.
  5. Adjust the seasoning before serving in the warmed dishes.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

370

Fat

12 g

19 %

Saturated 5.8 g
+ Trans 0.3 g

31 %

Cholesterol

120 mg

Sodium

290 mg

12 %

Carbohydrate

53 g

18 %

Fibre

2 g

8 %

Sugars

0 g

Net Carbs

51 g

Protein

9 g

Vitamin A

9 %

Vitamin C

0 %

Calcium

4 %

Iron

5 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Selenium
Good source of  :
Vitamin B12
Source of  :
Fibre, Folacin, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Vitamin D, Vitamin E, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Meat and Alternatives ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Main courses/Entrées | Italian

Top Reviews

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october 06, 2012 | I would make this recipe again

Using Salt Pork works really well. If you have an egg allergy, substitute 1/4 cup pureed tofu with 2 tsp cornstarch for each egg. Also, instead of parmesan cheese, if you toast 1/4 cup sesame seeds and blend it with 1/4 cup nutritional yeast, this makes a good parmesan cheese substitute. It does taste better with an egg, but for those of us with egg allergies, I'm still trying to figure out something to use that will still make it taste good.

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