Skinnytaste · by Gina Homolka★ 4.8 (59)
Spaghetti Carbonara Recipe
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 45%
CARBS 50G46% OF CAL
3G FIBER0G ADDED2G INTRINSIC46G OTHER2G TOTAL SUGAR
FAT 14G28% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Classic Italian spaghetti carbonara with bacon, eggs, and cheese creates a smooth, creamy sauce with bold black pepper. This simple restaurant-quality dish comes together quickly.
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Nutrition & ingredients
Ingredients
serves 4- 10 ounces dried Delallo spaghetti (or gluten-free spaghetti)
- 6 slices center cut bacon (cut into 1/2-inch dices)
- 3/4 cup low-sodium chicken broth
- 1 1/2 cups baby arugula or frisée lettuce (chopped)
- 3 tbsp Italian parsley (chopped)
- kosher salt and ground black pepper
- 1/4 cup grated Parmigiano Reggiano cheese
- 3 tablespoons grated Pecorino Romano (preferably Locatelli)
- 4 extra large eggs
- 4 cups cold water
- 6 tbsp white vinegar
- 1/4 tsp kosher salt
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 45%
CARBS 50G46% OF CAL
3G FIBER0G ADDED2G INTRINSIC46G OTHER2G TOTAL SUGAR
FAT 14G28% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1021mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 317mg
- Calcium
- 183mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1021MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.