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Lilly’s Table

 
 
© Lillys-Table.com Photo of Spaghetti Carbonara
 

Tags: Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Spaghetti Carbonara

 

Bacon & eggs become elegant coating strands of long spaghetti. The ingredients are often at home, except maybe the prosciutto. But, if you have regular bacon, pancetta or even ham, that works as well. Gluten-free spaghetti works for this recipe too.

Ingredients

  • 2 slices prosciutto
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • ½ lb pasta, ideally spaghetti
  • 1 egg, lightly beaten
  • ½ cup grated parmesan cheese
  • ¾ cup white wine
  • ¼ teaspoon black pepper, more to taste
  • ¼ cup fresh parsley, roughly chopped

Serving Size: 2 People

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Preparation Instructions

Bring the water up to a boil.

Saute the prosciutto until just barely crispy and easy to break into pieces. Add the garlic. Once it is golden, remove from the heat.

Season the boiling water with most of the salt. Boil the pasta according to the package directions, usually 6-10 minutes until el dente. Whisk together the egg, white wine, grated Parmesan, a generous pinch of salt & pepper.

As soon as the hot pasta is done, drain and toss with the prosciutto and garlic over medium-low heat. Pour in the egg sauce, remove from the heat and toss until the eggs are cooked on to the noodles.

Serve immediately for the best texture.

If you need to keep it warm to enjoy a bit later, place the pan over hot water and cover with a lid. Toss periodically and just prior to serving.

Garnish with a sprinkle of parsley.