Creamy Spaghetti Carbonara
A deliciously creamy blend of pasta, Parmesan and Romano cheese, pancetta and egg, this spaghetti carbonara is quick and easy for #WeekdaySupper.
Servings 4
Calories 745kcal
Ingredients
- 6 ounces pancetta diced
- 1 medium onion finely chopped
- ¼ cup dry white wine
- 1 pound spaghetti
- 3 eggs
- ¾ cup Parmesan
- ⅓ cup Romano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
Instructions
- Cook pancetta in a saucepan over medium heat for about 2 minutes.
- Add onion and continue cooking till onion is golden, about 10 minutes.
- Add wine and cook till reduced by half.
- Cook spaghetti in well-salted water till done.
- While pasta is cooking, whisk together eggs, cheeses, pepper, and salt.
- Drain pasta and add to pancetta and onion mixture. Toss well over medium heat, till well mixed. Remove from heat and add egg mixture, tossing to combine.
- Serve immediately.
Notes
Recipe adapted from Gourmet
Nutrition
Calories: 745kcal | Carbohydrates: 87g | Protein: 30g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 172mg | Sodium: 938mg | Potassium: 198mg | Fiber: 3g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 2.1mg | Calcium: 335mg | Iron: 2.4mg