Pasta Carbonara

Pasta Carbonara
Gemma Comas

Serves 4
preparation
25
minutes
cooking
25
minutes
other
0
minutes

Ingredients

1
pound
linguine or spaghetti
6
strips bacon, diced
4
egg yolks
1
cup
grated Parmesan
1/2
teaspoon
kosher salt
1/4
teaspoon
black pepper
1/2
cup
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.)

 

November 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 23 %
  • Calcium 275.57 mg
  • Carbohydrate 86.57 g
  • Cholesterol 232.91 mg
  • Fat 15.75 g
  • Fiber 3.87 g
  • Iron 4.91 mg
  • Protein 29.5 mg
  • Sat Fat 6.83 g
  • Sodium 682.96 mg
What does this mean? See Nutrition 101.