Carbonara- Nytimes Recipe

Name: Carbonara- Nytimes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb pancetta; 1 T olive oil; 1 T unsalted butter; 2 leeks; 1 1/2 t pepper; 2 bay leaves; 1/2 C dry white wine; 1 lb spaghetti; 3 lg eggs; 1/4 C pecorino Romano (parmesan, less salty)

Servings: persons

1
1. Cook leeks in oil and butter until translucent.
2
2. Add pancetta and cook until crisp.
3
3. Stir in pepper and bay leaves.
4
4. Add wine and cook until nearly evaporated.
5
5. Remove from heat and discard bay leaves.
6
6. Bring a large pot of water to a boil. Cook spaghetti al dente.
7
7. Warm a large serving bowl with warm water.
8
8. Lightly beat eggs in a small dish.
9
9. Just before pasta is done return pancetta skillet to low heat.
10
10. When pasta is nearly done, slowly beat 1 T of pasta water into eggs then drain the pasta.
11
11. Transfer meat to serving bowl. Pour spaghetti on top and toss with meat, slowly adding beaten eggs. Fold in cheese.

519

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 10 ingredients. The key ingredients include: 1/2 lb pancetta, 1 T olive oil, 1 T unsalted butter, 2 leeks, and more.

Yes, Carbonara- Nytimes falls under the General 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- Nytimes

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