Carbonara
Yield
4 servingsPrep
15 minCook
27 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
diced |
|
| 1 | clove |
garlic
chopped |
|
| 1 | tablespoon |
olive oil
|
|
| ¼ | teaspoon |
hot chili peppers
flakes |
|
| 1 | each |
eggs
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 6 | ounces |
spaghetti
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
diced |
|
| 1 | clove |
garlic
chopped |
|
| 15 | ml |
olive oil
|
|
| 1.3 | ml |
hot chili peppers
flakes |
|
| 1 | each |
eggs
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 173.4 | ml/g |
spaghetti
|
|
Directions
Place the bacon and chopped garlic in a large skillet with the olive oil.
Add teaspoon he hot peppers.
Cook on low heat for 12 to 15 minutes until all fat is rendered and the bacon is browned.
Beat the eggs in a bowl with the cheese.
Cook the spaghetti in boiling salted water for about 12 minutes.
Drain and place in a serving bowl.
Quickly spoon over the bacon mixture.
Toss.
Quickly stir in the eggs and cheese.
Add some salt, lots of pepper and toss well.
Serve immediately.
