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Italian Spaghetti Carbonara

updated

5 from 5 votes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 508 kcal
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Ingredients
 

  • 750 g Spaghetti
  • 6 Chicken eggs fresh
  • 400 g Pancetta belly bacon Italy
  • 4 tbsp Olive oil
  • 250 g Parmesan
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 bunch Parsely
  • 2 Onions

Instructions
 

  • Dice onions and pancetta and sauté with a little olive oil in a pan until translucent.
  • Beat the eggs.
  • Finely chop the parsley and mix with the beaten eggs. Season with salt and pepper. Grate the Parmesan cheese and stir into the egg mixture.
  • Boil the spaghetti, pour off the cooking water, then stir immediately with the egg mixture so that the egg sets. Finished!
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Nutrition

Serving: 100gCalories: 508kcalCarbohydrates: 34.5gProtein: 12.4gFat: 36g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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