Smokey SPAGHETTI Alla CARBONARA

READY IN: 25mins

INGREDIENTS

  • 8ouncesspaghetti, uncooked
  • 1 14 cupspancetta, cubed(substitute guanciale)
  • 2teaspoonsblack pepper (to taste)
  • 3largeegg yolks, room temperature
  • 13 cupheavy cream
  • 1cup grated parmesan cheese, divided(substitute Parmigiano-Reggiano cheese)
  • 3largegarlic cloves, pressed
  • 14 cupdry white wine
  • 2tablespoonsparsley, chopped
  • NUTRITION INFO

    Serving Size: 1 (270) g

    Servings Per Recipe:2

    Calories: 896.6

    Calories from Fat 338 g 38 %

    Total Fat 37.6 g 57 %

    Saturated Fat 20.6 g 102 %

    Cholesterol 375 mg 124 %

    Sodium 803.6 mg 33 %

    Total Carbohydrate93.4 g 31 %

    Dietary Fiber 4.5 g 17 %

    Sugars 4.1 g 16 %

    Protein 39.7 g 79 %

    DIRECTIONS

  • In a large pot of boiling salted water, add pasta and cook according to directions.
  • Meanwhile, in a large saucepan over medium heat, add pancetta and season with freshly ground black pepper; cook until almost crisp, about 8 to 9 minutes.
  • While the pork is cooking, make the sauce. In a mixing bowl, add egg yolks, heavy cream and 1/3 cup cheese; whisk until well combined and set aside.
  • When pancetta is done, reduce heat to low and add garlic; sauté for 1 minute.Add white wine, and cook until the liquid is reduced by half, about 5 to 6 minutes.
  • Add cooked & drained pasta to pancetta; toss until well mixed. Give a quick whisk to the sauce and pour it over the pasta mixture; quickly toss until well combined otherwise it may curdle. Add the remaining cheese and parsley; toss until incorporated.
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