Spaghetti Carbonara

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   1.

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   Bring a large pot of water to a boil over high heat.

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   2.

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   Heat olive oil in a large skillet over medium-low heat.

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   Add pancetta and cook, stirring occasionally, until it is cooked but not crisp, about 10 minutes.

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   Stir in chile flakes, remove skillet from heat, and set aside.

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   3.

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   In a large serving bowl, mix eggs, cheese, and 1 1/2 teaspoons salt; set aside.

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   Generously salt boiling water, add spaghetti and cook, stirring occasionally, until al dente, about 12 minutes.

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    Drain pasta, reserving 1/4 cup of cooking water, and quickly stir noodles and water into egg mixture.

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    Add pancetta, pan drippings, and parsley to pasta; toss to combine.

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    Serve immediately.

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    Calories: 410

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    Total Fat: 12 grams

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    Saturated Fat: 3.5 grams

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    Total Carbohydrate: 57 grams

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    Protein: 17 grams

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    Sodium: 900 milligrams

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    Cholesterol: 90 milligrams

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    Fiber: 2 gram

* Per serving · 4 servings · Values may vary.

No additional tips available.