By Katrina M
Carbonara
Easier than it may seem to make, spaghetti carbonara features a glossy, creamy sauce complimented by crispy, savory bacon and pork belly (used as a cheap alternative to the guanciale in a traditional Italian carbonara).
Updated at: Thu, 17 Aug 2023 05:37:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
39
High
Nutrition per serving
Calories871.2 kcal (44%)
Total Fat52.8 g (75%)
Carbs69.3 g (27%)
Sugars2.9 g (3%)
Protein26.8 g (54%)
Sodium588.4 mg (29%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Slice pork belly and bacon into half-inch pieces. Pan-fry bacon until semi-crispy.
Step 2
Season pork belly, and pan fry until crispy and fat is rendered out.
Step 3
In a bowl, mix 2 whole eggs, 2 yolks, parmigiano-reggiano, pecorino romano, salt, and cracked black pepper.
Step 4
When preparing spaghetti, use less boiling water than normal so you are left with starchier pasta water in the end.
Step 5
Cook spaghetti al dente according to package instructions, and immediately place cooked noodles directly into egg and cheese mixture, ensuring you agitate and toss everything together as you go to avoid cooking or scrambling eggs.
Step 6
Stream in oil from frying pork belly to add flavor, and stream in reserved pasta water to thicken sauce.
Step 7
Garnish with parmigiano-reggiano and parsley flakes.
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