Spaghetti alla Carbonara

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 20 minutes

材料

1 pound spaghetti

2 cups cubed pancetta rind removed

2 teaspoons olive oil

1/4 cup dry white wine or vermouth

4 eggs

1/2 cup freshly grated Parmesan

1/4 cup heavy cream

Freshly ground black pepper

Freshly ground nutmeg

手順

Put a large pan of water on to boil for the pasta.

In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.

In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.

When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.

栄養

• カロリー: 876
• 脂肪総量: 41g
• 飽和脂肪: 16g
• コレステロール: 230mg
• ナトリウム: 704mg
• 炭水化物総量: 88g
• 食物繊維: 4g
• 糖質総量: 4g
• タンパク質: 34g