Spaghetti Alla Carbonara (cheese Spaghetti To
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Italian | 4 | Servings |
INGREDIENTS
| 1 | Thin spaghetti, 16oz | |
| 1/2 | lb | Bacon, cut into 1/2" squares |
| 1/2 | c | Dry white wine |
| 3 | Eggs, well beaten | |
| 1 | c | Grated Romano cheese |
| 1 | c | Grated Parmesan cheese |
| Freshly ground pepper |
INSTRUCTIONS
Cook spaghetti as directed on package; drain but do not rinse. Return to kettle. While spaghetti is cooking, fry bacon over medium heat until almost crisp; remove bacon and drain on paper towels. Stir wine into hot bacon fat. Heat to boiling. Boil and stir 3 minutes. Mix bacon, wine and bacon fat with spaghetti. Add eggs and 1/2 cup of either cheese; toss over low heat until egg adheres to spaghetti and appears cooked. Serve with remaining cheese and freshly ground pepper.
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Nutrition (calculated from recipe ingredients)
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Calories: 875
Calories From Fat: 585
Total Fat: 65.9g
Cholesterol: 316.5mg
Sodium: 2252.3mg
Potassium: 317.6mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: 1.5g
Protein: 56.8g