Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 Tbsps freshly ground black pepper; 118 milliliters cream; 4 eggs; 1 mediums onion, finely chopped; 113 grams pancetta, chopped into 1/4-inch cubes; 59 milliliters freshly grated pecorino plus 1/4 cup; 454 grams spaghetti # 5 Barilla

Spaghetti alla Carbonara might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 27g of protein, 30g of fat, and a total of 749 calories. It is a budget friendly recipe for fans of Mediterranean food. A mixture of onion, pancetta, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Bring 6 quarts water to boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

Place onion and pancetta in a 12 inch to 14 inch saute pan and cook over medium heat until both onions and pancetta are translucent, about 8 to 10 minutes.

Ingredients you will need

Pancetta

Onion

Equipment you will use

Frying Pan

Add cream and cook 1 minute. Separate eggs, being careful to keep yolks whole. Cook spaghetti according to package instructions and drain well. Put hot pasta into pan and toss over medium heat until coated.

Ingredients you will need

Spaghetti

Cream

Pasta

Egg Yolk

Egg

Equipment you will use

Frying Pan

Add 1/4 cup pecorino and stir through.

Ingredients you will need

Pecorino

Remove from heat and vigorously stir in egg whites. Divide among 4 plates and top each with 1 yolk. Divide remaining grated cheese and black pepper atop each portion and serve.

Ingredients you will need

Black Pepper