Pasta Carbonara
A classic Italian pasta dish made with eggs, cheese, and pancetta.
Ingredients
- bacon (227 grams)
- eggs (4 large)
- heavy cream (60 milliliters)
- Parmesan cheese (100 grams)
- fettuccine pasta (454 grams)
- butter (60 grams)
- parsley (15 grams)
- black pepper (0 )
Instructions
- Cook and stir bacon in a large skillet over medium-high heat until evenly browned and crisp, about 10 minutes. Drain on a paper towel-lined plate and set aside.
- Beat together eggs and cream in a medium bowl until just blended. Stir in Parmesan cheese and set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.
- Add softened butter to the pot and toss with pasta until butter is melted. Add bacon and egg-cheese mixture. Stir until the heat of pasta cooks eggs, then garnish with parsley and black pepper to serve.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 395
- fat: 18 g
- sats: 9 g
- carbs: 42 g
- fibre: 2 g
- protein: 18 g
- salt: 0 g