Spaghetti alla Carbonara

8 Reviews
From: EatingWell Magazine October/November 2005

In this version, the eggs are cooked into a custardlike sauce. An extra step, yes, but the technique ensures food safety. To vary the vegetables, try green beans, asparagus or frozen peas (cook peas separately from pasta).

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 teaspoon extra-virgin olive oil
  • 3 ounces thinly sliced prosciutto, or Canadian bacon, trimmed of fat and diced (1/2 cup)
  • 2 cloves garlic, minced
  • Pinch of crushed red pepper
  • 3 large eggs, (pasteurized, if desired)
  • 3/4 cup reduced-sodium chicken broth
  • 3/4 teaspoon freshly ground pepper
  • 12 ounces whole-wheat spaghetti, or linguine
  • 8 ounces broccolini, (2 1/2 cups) or broccoli rabe (4 cups), stem ends trimmed, cut into 1/2-inch pieces
  • 1/3 cup freshly grated Parmesan or Pecorino Romano cheese
  • Salt, to taste

Preparation

  • Active

  • Ready In

  1. Put a large pot of water on to boil for cooking pasta. Also bring about 1 inch of water to a gentle simmer in the bottom of a double boiler (see Equipment Tip).
  2. Heat oil in a medium nonstick skillet over medium heat. Add prosciutto (or Canadian bacon) and cook, stirring often, until heated through, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Remove from heat.
  3. Whisk eggs, broth and pepper in the top of the double boiler to combine. Set over the simmering water in the bottom of the double boiler and cook, whisking constantly in a slow, steady, figure-eight motion, until the sauce steams and thickens enough to coat a metal spoon, 5 to 7 minutes. The sauce may have a few small curdles. Remove the top pan from the heat and whisk the sauce rapidly so it does not continue to curdle.
  4. Meanwhile, cook pasta in the boiling water, stirring often, for 5 minutes. Drop in broccolini (or broccoli rabe) and cook until the pasta is tender but firm, 4 to 6 minutes more. Drain and place in a large bowl. Add the egg sauce, the prosciutto (or bacon) mixture and cheese; toss to coat well. Season with salt, if desired.
  • Equipment tip: No double boiler? Improvise by setting a large stainless-steel bowl over a pan of simmering water.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 308 calories; 7 g fat(2 g sat); 7 g fiber; 46 g carbohydrates; 19 g protein; 45 mcg folate; 108 mg cholesterol; 3 g sugars; 0 g added sugars; 860 IU vitamin A; 35 mg vitamin C; 124 mg calcium; 3 mg iron; 580 mg sodium; 311 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2.5 starch, 1/2 vegetable, 1.5 medium-fat meat (mono)

Reviews 8

March 21, 2013
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By: EatingWell User
Normally I use way more eggs and add cream Normally when I make this pasta I use more eggs,prosciutto, alot more cheese and I even add cream and butter, so when I read this recipe I was very sceptical about what it would taste like, but I really love it! You can actually taste every ingredient including the pasta and I like that better than that my pasta soaks in sauce. My alltime favorite vegetable to add in is shiitake mushrooms. Pros: much more healthy with the same great taste Cons: none
June 29, 2011
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By: tabmadi
DISLIKE This was a complete waste of my time and energy. I couldn't possible dislike it anymore. I tried the sauce over and over and just kept ending up with watery looking curdled eggs. No matter what I did. I tried everything. I finally ended up with something passable as food, and the whole dish was just bland. I had to add so much salt and cheese to give it any kind of flavor. honestly it ruined my night.
February 01, 2011
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By: EatingWell User
YUMMY!!!! This pasta dish was so delicious, even my 3 year old ate it all up, and ti was super easy to make! I would highly recommend this. I will be making this again, for sure!
November 04, 2010
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By: EatingWell User
This was fantastic! I did not wind up with scrambled eggs like some of the reviewers. You really have to be mindful of the amount of heat you are using and constantly whisk the egg mixture. I will make this again!
September 18, 2010
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By: EatingWell User
Good and quick, though I disliked the sauce. The first time I tried to do it I ended up getting scrambled eggs and the second time I turned the heat down and stirred it longer.
July 06, 2010
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By: EatingWell User
This was delicious. We paired it with a fresh tomato and basil salad and haricot verts. Will definitely make it again.
March 04, 2010
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By: EatingWell User
Mmm, I love Spaghetti alla Carbonara and this recipe looks delish and easy.
March 03, 2010
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By: EatingWell User
This recipe is terrible. It turns out to essentially be scrambled eggs on linguine.