Irresistibly delicious! Pecorino Romano Carbonara
Irresistibly delicious!Pecorino Romano Carbonara
4.6
(3 reviews)Time
Here’s a carbonara made with Pecorino Romano, a cheese you can enjoy in many ways, from pairing with wine to using in risotto. This version uses whole eggs for a lighter taste. Since it’s finished in a bowl, it’s easy to make and less likely to fail.
Calories
658kcal
Carbs
60.3g
Fat
32.1g
Protein
26g
Net Carbs
58.1g
Sodium
825.3mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- spaghetti (1.6 mm)160 g
- thick-cut bacon4 slices
- Pecorino Romano40 g
- spaghetti cooking water3 tablespoons
- olive oil1 tablespoon
☆ Sauce
- pasteurized egg2
- milk2 tablespoons
- salt¼ teaspoon
- black peppera pinch
★ For finishing
- black peppera pinch
- parsley1 bunch
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Roughly chop the parsley. Finely grate the Pecorino Romano.
2
Cut the bacon into ¼-inch (5 mm) strips.
3
Put the ingredients marked ☆ and two-thirds of the Pecorino Romano in a large bowl, and mix well to make the egg mixture.
4
Bring a pot of water to a boil and add salt to taste (not included in the ingredient list). Add the spaghetti and boil it for 1 minute less than the package directions. Reserve 3 tablespoons of the reserved spaghetti cooking water, then drain well.
Note:
Use about 1 teaspoon of salt per 4 cups (1 L) of water.
5
Put the olive oil and bacon in a frying pan and heat over low heat. Cook until nicely browned. Increase to medium-high heat, add the reserved spaghetti cooking water and spaghetti, and heat while mixing.
6
Add the spaghetti to the bowl with the egg mixture and mix quickly.
7
Plate the pasta and sprinkle with black pepper, the remaining Pecorino Romano, and parsley.
