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Ingredientes
- 1 pound spaghetti
- 4 tablespoons olive oil
- 1 pound thick-cut bacon (or 4 oz. pancetta), cut into 1/4-inch pieces
- 5 large eggs
- 1/2 cup freshly grated Pecorino Romano or Parmesan cheese
- 1/4 teaspoon coarsely ground black pepper
Direcciones
- In large pot of salted boiling water, cook spaghetti as label directs(8-10 minutes)
- Meanwhile, in a large nonstick skillet, heat oil on medium 1 minute. Add bacon and cook slowly until crispy.
- Drain pasta; add to skillet with bacon stirring. In bowl, whisk egg yolks with cheese and 1/4 teaspoon coarsely ground black pepper and a bit of salt.
- Pour pasta in bowl mixing fast and well, as the eggs must not thicken, but stay creamy. Serve very hot. Enjoy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 4 servings | |
| Calories 1202 | |
| Calories from Fat 681 | 57% |
| Total Fat 75.99g | 95% |
| Saturated Fat 23.25g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 349mg | 116% |
| Sodium 1229mg | 51% |
| Potassium 589mg | 17% |
| Total Carbs 86.49g | 23% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.62g | 2% |
| Protein 40.51g | 65% |
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