Carbonara Al Franco Recipe

Name: Carbonara Al Franco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 cup prosciutto, finely diced; 1 cup mushroom, sliced; 1 teaspoon garlic, minced; 1/4 cup black olives, chopped; 1/3 cup white wine; 1/3 cup chicken broth; 1 tablespoon parsley, chopped; 1 egg; 6 tablespoons parmesan cheese, grated; 1/2 lb cooked spaghetti

Servings: persons

2 tablespoons olive oil
1/2 cup prosciutto, finely diced
1 cup mushroom, sliced
1 teaspoon garlic, minced
1/4 cup black olives, chopped
1/3 cup white wine
1/3 cup chicken broth
1 tablespoon parsley, chopped
1 egg
6 tablespoons parmesan cheese, grated
1/2 lb cooked spaghetti

1
Heat the oil in skillet.
2
Add prosciutto, mushrooms, garlic and olives.
3
Saute until mushrooms are tender.
4
Add the wine and chicken broth and bring to a boil.
5
Simmer over high heat until liquid is reduced by half.
6
Add parsley.
7
Break egg into mushroom mixture and stir until egg is cooked.
8
Add Parmesan cheese and mix well.
9
Add cooked spaghetti and toss.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 cup prosciutto, finely diced, 1 cup mushroom, sliced, 1 teaspoon garlic, minced, and more.

Yes, Carbonara Al Franco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carbonara Al Franco

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