Bucatini Carbonara

per Serving 707 calories 32 g protein 85 g carbohydrates 26 g fat 4 g fibre 818 mg sodium

Bucatini Carbonara
Bucatini Carbonara

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    eggs

  • 2

    egg yolks

  • 3

    tbsp 35% cream

  • 1/3

    cup finely grated parmesan cheese

  • 450 g pkg bucatini pasta or spaghetti

  • 100

    g proscuitto or 200 g pancetta, thinly sliced

  • 1/4

    cup finely chopped fresh parsley (optional)

Directions

1.Beat eggs with yolks, cream and 1/4 cup parmesan cheese in a medium bowl. Generously season with pepper. Set aside. 2.Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 7 to 8 min. Drain pasta, reserving 1/2 cup of cooking water. Return pasta to pot. 3.Heat a large non-stick frying pan over medium. Add prosciutto and cook until lightly golden, about 5 min. Stir into pasta. Return pasta to stovetop. Reduce heat to low. Stir egg mixture and add, stirring quickly, coating the pasta. Stir just until the egg mixture begins to thicken. If the sauce seems dry, add pasta water 1 tbsp at a time, until creamy. Stir in parsley. 4.Sprinkle with remaining parmesan and season with more pepper. Serve immediately.

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