Pasta Carbonara

0512pasta-carbonara
Photo by Gemma Comas
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 606.61 calories
    • Calories 23 calories from fat
    • Fat 15.75 g
    • Sat Fat 6.83 g
    • Cholesterol 232.91 mg
    • Sodium 682.96 mg
    • Protein 29.5 mg
    • Carbohydrate 86.57 g
    • Fiber 3.87 g
    • Iron 4.91 mg
    • Calcium 275.57 mg
  • November 2005

Ingredients

  1. Check 1pound linguine or spaghetti
  2. Check 6 strips bacon, diced
  3. Check 4 egg yolks
  4. Check 1cup grated Parmesan
  5. Check 1/2teaspoon kosher salt
  6. Check 1/4teaspoon black pepper
  7. Check 1/2cup fresh flat-leaf parsley, chopped

Directions

  1. Cook the pasta according to the package directions.
  2. Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings.
  3. In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 tablespoons of the drippings. Working quickly, add the drained pasta and Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley, and bacon. Serve immediately. (The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish.)