Spaghetti Carbonara I

Ingredients and Weight:

• 1 pound (453 grams) spaghetti
• 8 ounces (227 grams) pancetta, cut into small cubes
• 6 large eggs
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (60 grams) grated Parmesan cheese, plus more for serving
• 1/4 cup (60 ml) chopped fresh parsley
• Salt and freshly ground black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Cook the spaghetti in a large pot of boiling salted water according to package directions.
2. While the spaghetti cooks, fry the pancetta in a large skillet over medium heat until crispy.
3. In a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, parsley, salt, and pepper.
4. Drain the spaghetti and immediately add it to the skillet with the pancetta.
5. Pour the egg mixture over the spaghetti and toss to coat.
6. Cook for 1-2 minutes, or until the egg mixture is set and creamy.
7. Serve immediately, topped with additional Parmesan cheese.

Nutritional Information:

• Calories: 500
• Fat: 25 grams
• Carbohydrates: 60 grams
• Protein: 20 grams

Dish Characteristics:

• Creamy, rich, and flavorful
• Simple to prepare and cook
• Perfect for a quick and satisfying meal

User Comments:

• "This recipe is so delicious and easy to make. I love the crispy pancetta and the creamy sauce."
• "I used bacon instead of pancetta and it turned out great. This dish is now a family favorite."
• "The combination of flavors is perfect. I highly recommend this recipe."

Special Precautions and Tips:

• Do not overcook the spaghetti or it will become mushy.
• If the egg mixture is too thick, add a splash of milk or water.
• Serve immediately to prevent the sauce from thickening too much.