Ingredients
To make Carbonara, you'll need:
- 400g spaghetti (you can use no carb spaghetti, from health food shops.
- Ensure you limit your intake to 100g per person)
- 275g cubed pancetta
- 2 tsp. olive oil
- 60ml dry white wine
- 60ml double cream
- 50g parmesan cheese (freshly grated)
- Freshly ground salt and pepper to season
Method
- Cut the pancetta into 1.5 cm cubes.
- Put the olive oil in a frying pan, and then add the pancetta cubes. Cook on a high heat until crispy. This should take around 5 minutes.
- Once the pancetta is cooked, pour the dry white wine into the frying pan and allow the mixture to simmer.
- Stir for 5 minutes to mix the saltiness of the pancetta with the dryness of the white wine.
- Once the mixture is lightly bubbling, remove the pan from the heat.
- Add the cream to the pan and stir, adding the Parmesan gradually to fit personal taste.
- Cook the pasta according to the packet instructions. If you like your pasta al dente (that is, slightly undercooked), start checking it 2 minutes before the packet says it’s done.
- Set aside a cup of the water you used to cook the pasta, in case you need to thin the sauce later.
- Combine the pasta with the sauce, warm it on the stove, and serve.
- Grind over some salt and black pepper and grate some extra Parmesan on top to finish.
- Enjoy!
Nutritional Facts (Per Serving)
Calories 530.9 | Total Fat 34.6g | Saturated Fat 9.1g | Carbohydrates 31.6g | Fibre 2.1g | Protein 21.3g
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