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Recipe
Spaghetti Carbonara Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1168g | |
| Calories 2932 | |
| Calories from Fat 2360 | 80% |
| Total Fat 263.81g | 330% |
| Saturated Fat 99.66g | 399% |
| Trans Fat 0.0g | |
| Cholesterol 957mg | 319% |
| Sodium 4837mg | 202% |
| Potassium 2358mg | 67% |
| Total Carbs 66.4g | 18% |
| Dietary Fiber 11.7g | 39% |
| Sugars 36.75g | 25% |
| Protein 74.45g | 119% |
Ingredients Convert Measures
- 2 tbsp. extra virgin olive oil
- 3/4 lbs. bacon, minced
- 1/2 c. minced onion
- 12 ounce. spaghetti
- 3 Large eggs
- 1 1/4 c. whipping cream
- 1/4 c. Parmesan cheese
- Salt and pepper
- Additional Parmesan cheese
Directions
- Heat oil in large skillet over medium heat. Add in bacon and saute/fry till just beginning to brown, about 4 min. Add in onion and saute/fry till onion is translucent/soft, about 4 min. Drain oil from skillet.
- Cook spaghetti in large pot of boiling salted water till just tender but still hard to bite. Drain well. Whisk Large eggs with cream and 1/4 c. Parmesan in large bowl to blend. Add in spaghetti and toss to coat.
- Transfer spaghetti to skillet with bacon and onion. Cook over low heat till mix thickens and is heated through, stirring frequently; don't boil. Season with salt and pepper. Serve with the additional Parmesan cheese.
