Check out the Beryl's Carbonara calories and how many carbs in Beryl's Carbonara. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Wednesday, March 14, 2018 at 1:09am
filed under
Main Dishes
Serving size: 1 cup Recipe category: Main Dishes Prep time: 15 min Cook time: 30 min Difficulty: Normal
Calories: 566 (28% DV) Fat: 13g (20% DV) Carbohydrates: 86g (29% DV) Protein: 23g (46% DV)
Ingredients: Makes 4 servings (4 cups)
1
pinch
1
lb.
1/4
serving
1/4
lb.
1
teaspoon
5
1/2
cup
2
3
tablespoons
1
tablespoon
Directions:
1
Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.
2
Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.
3
In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
4
Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.