This is a recipe from Paula Deen. She says that the key to a super-creamy carbonara sauce is to let the residual heat from the skillet and your still-hot ingredients cook the eggs instead of direct heat from the stovetop, which will yield a dry, scrambled egg sauce.
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Units: US | Metric
- 1Cook spaghetti al dente (firm but not hard) according to package directions.
- 2Meanwhile, fry pancetta and onion over medium-low heat in large, straight-sided skillet until pancetta is crispy and onion has softened.
- 3Turn heat off.
- 4In medium bowl, whisk together yolks, cream and grated cheese.
- 5When spaghetti is ready, drain and toss it into skillet with pancetta and onion.
- 6Quickly pour egg mixture over spaghetti and toss well to combine.
- 7Season spaghetti with salt and pepper and serve immediately.
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Nutritional Facts for Tuscan Carbonara
Serving Size: 1 (197 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 637.2
- Calories from Fat 165
- Total Fat 18.3 g
- Saturated Fat 9.2 g
- Cholesterol 297.0 mg
- Sodium 361.5 mg
- Total Carbohydrate 89.7 g
- Dietary Fiber 4.0 g
- Sugars 3.3 g
- Protein 26.3 g
The following items or measurements are not included: