Carbonara Sauce


Carbonara Sauce

By David Calito      

April 11, 2015

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Carbonara is an Italian pasta dish from Rome based on eggs, cheese, bacon, and black pepper.
The dish was created in the middle of the 20th century.

  • Prep: 15 mins
  • Cook: 20 mins
  • 15 mins

    20 mins

    35 mins

  • Yields: 10 serving


200 g of spaghetti

4 thick slices of bacon (100 g)

2 eggs

6 tablespoons cream

2 tablespoons Parmesan cheese (30 g)

2 tablespoons olive oil


ground pepper


Put plenty of water (approximately 2 liters) to boil in a large saucepan. Bring to the boil (bubble), take a teaspoon of salt.

Add the spaghetti. As you go softening, press them with a wooden spoon so that they are well covered with water.

Boil for 10 minutes, stirring occasionally. Drain them.

Remove the crust from the slices of bacon and cut into cubes. Put heat the oil in a large, flat pan, when hot, add the diced bacon and fry until golden brown (2-3 minutes). Add the spaghetti, stir and remove from the heat.

Casca eggs in a bowl, whisk and add the cream, cheese, salt (to taste) and a few grinds of pepper. Bate again and pour over spaghetti. Mix quickly with a wooden spoon and serve.

Enjoy it with Fresh Salad


Nutrition Facts

Serving Size1 cup
Total Fat7g
Saturated Fat2g
Polyunsaturated Fat2g
Total Carbohydrates44g
Dietary Fiber8g

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