By Chef Antonio Cecconi
A classic Italian sauce of meat, eggs and cheese; Spaghetti Carbonara is both quick and easy to prepare. Place in a warmed ceramic bowl and serve family style along with a spinach and balsamic vinaigrette salad.
1 box Dreamfields Spaghetti
1 tablespoon olive oil
1 clove garlic minced
8 ounces sliced bacon, cut into 1-inch pieces
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
- Cook pasta according to package directions.
- In a 2-quart Dutch oven or sauce pan, heat olive oil over medium-high heat. Cook garlic and bacon for 5 minutes or until bacon is crisp; drain off fat.
- Mix together eggs, Parmesan and Romano cheeses, parsley and pepper; set aside.
- Drain spaghetti; immediately return to saucepan over low heat. Add egg mixture; quickly toss with spaghetti. Add bacon mixture; toss. Sprinkle with Parmesan cheese and cracked black pepper if desired.
Nutrition information per serving (1/6 of recipe): 541 calories; 31 g protein; 14 g carbohydrates; 24 g fat; 8 g saturated fat; 157 mg cholesterol; 1085 mg sodium; 6 g total dietary fiber.