This simple Roman pasta dish derives its name from 'carbone' meaning coal. It was a pasta popular with the coal miners. The original recipe calls for guanciale, which is pig's cheek, but since it's not easily available, we have used bacon instead.
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Key Ingredients
Directions
In a large pan or a saucepan, heat the olive oil and fry the bacon till crisp. Set aside
In a mixing bowl, beat the whole eggs and the yollk well. Stir in the grated cheese and set aside.
Boil the spaghetti in abundant salty water. Drain the pasta, reserving some of the cooking water.
In another saucepan, toss the pasta with the egg mixture, bacon and any fat rendered from cooking the bacon, over very low heat.
Make sure that the individual strands of pasta are all coated properly with the mixture. Season with salt, add the pasta water, give it a quick toss, and remove right away from the heat.
The sauce should have a creamy texture, which will be lost if the pasta remians on the fire for too long.
The idea is to cook the egg with the heat of the pasta, and not with the heat of the fire.
Serve right away with lots of pepper, freshly crushed in a pepper mill, and more Parmesan if desired.
4 servings
- Amount per serving
- Calories2102
- % Daily Value *
- Total Fat 99.9g129%
- Saturated Fat 38.3g192%
- Trans Fat 0.2g
- Cholesterol 796mg266%
- Sodium 2300.6mg101%
- Total Carbohydrate 198g72%
- Dietary Fiber 8.6g31%
- Total Sugars 9.1g
- Protein 96.2g
- Calcium 122mg10%
- Iron 41mg228%
- Potassium 1070.2mg23%
- Vitamin D 28mcg140%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
4 servings
- Amount per serving
- Calories2102
- % Daily Value *
- Total Fat 99.9g129%
- Saturated Fat 38.3g192%
- Trans Fat 0.2g
- Cholesterol 796mg266%
- Sodium 2300.6mg101%
- Total Carbohydrate 198g72%
- Dietary Fiber 8.6g31%
- Total Sugars 9.1g
- Protein 96.2g
- Calcium 122mg10%
- Iron 41mg228%
- Potassium 1070.2mg23%
- Vitamin D 28mcg140%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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