Bucatini Carbonara
Preparation time:
15 minutes
Total time:
40 minutes
Makes:
4Â servings
Ingredients
2 eggs
2 egg yolks
3 tbsp 35% whipping cream
1/3 cup finely grated Parmesan, divided
450-g pkg bucatini or spaghetti
100 g prosciutto (or 200 g pancetta), thinly sliced
1/4 cup finely chopped fresh parsley, optional
Directions
In a medium bowl, beat eggs with yolks, cream and 1/4 cup Parmesan. Set aside.
Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 7 to 8 min. Drain, reserving 1/2 cup of pasta water. Return pasta to pot.
Heat a large non-stick frying pan over medium. Cook prosciutto until lightly golden, about 5 min. Add prosciutto to pasta and return pasta to stovetop, reducing heat to low. Add egg mixture, stirring quickly to coat pasta, just until the sauce begins to thicken. If the sauce seems dry, add pasta water 1 tbsp at a time until creamy. Sprinkle with remaining Parmesan and parsley, if using. Serve immediately.
Originally published in the Today?s Parent November 2016 issue. Photo by Roberto Caruso.
Nutrition (per Serving)
calories
707
protein
32Â g
carbohydrates
85Â g
fat
26 g
fibre
4Â g
sodium
818Â mg
The post Bucatini Carbonara appeared first on Today's Parent.
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