Spaghetti Carbonara

Recipe

Main Dish
Spaghetti Carbonara

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User Rating

5 out of 5 stars
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1 ratings

Recipe Data

6
Servings
15min
Prep
30min
Total

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    Description

    Our classic Spaghetti Carbonara uses simple Italian ingredients but packs a huge punch of flavor... all thanks to fresh Asiago Stravecchio. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    4Hy-Vee large eggs
    1 ½ c.Asiago Stravecchio, freshly grated, plus additional for garnish
    Hy-Vee salt
    Hy-Vee ground black pepper
    1(16-oz.) pkg. Hy-Vee thin spaghetti
    1(12-oz.) pkg. Hy-Vee frozen sweet peas
    1(5-oz.) pkg. chopped pancetta
    Fresh parsley, chopped, for garnish

    Things To Grab

    • Large serving bowl
    • Large pot
    • Large skillet
    • Paper towels
    • Plate
    • Whisk

    Directions

    1. Whisk together eggs and Asiago Stravecchio in a large serving bowl; season with salt and pepper and set aside.

    2. Bring a large pot of lightly salted water to boiling. Cook pasta according to package directions for al dente, adding frozen peas during the last 2 minutes of cooking. Drain; reserving 1/2 cup pasta water.

    3. Heat a large skillet over medium heat. Add pancetta and cook until crisp, about 5 to 7 minutes. Remove pancetta from skillet and place on a paper-towel-lined plate.

    4. Slowly whisk in 1/4 cup hot pasta water to egg and cheese mixture, being careful not to scramble the eggs. Toss with cooked pasta and cooked pancetta. If desired, stir in additional reserved pasta water until desired consistency is reached. Garnish with fresh parsley and additional shredded cheese, if desired.

    Nutrition facts

    Servings

    540 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 165mg
    • Sodium: 530mg
    • Total Carbohydrates: 65g
    • Protein: 29g

    Daily Values

    0%
    Iron 20%
    0%
    Calcium 20%
    0%
    Vitamin D 6%
    0%
    Potassium 6%

    Recipe Source:

    Hy-Vee Test Kitchen