{"id":6106,"date":"2024-02-06T12:31:09","date_gmt":"2024-02-06T12:31:09","guid":{"rendered":"http:\/\/monibunnie.com\/?p=6106"},"modified":"2024-02-08T11:33:46","modified_gmt":"2024-02-08T11:33:46","slug":"spaghetti-alla-carbonara","status":"publish","type":"post","link":"https:\/\/monibunnie.com\/?p=6106","title":{"rendered":"Healthier Alternatives: Lighter Ingredients for a Guilt-Free Carbonara"},"content":{"rendered":"\n


Spaghetti alla Carbonara: A Classic Italian Pasta Dish<\/p>\n\n\n

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Healthier Alternatives: Lighter Ingredients for a Guilt-Free Carbonara<\/h2><\/div>
<\/span>Servings<\/span>

2<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

5<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

20<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    350g Wholewheat Spaghetti<\/span><\/p><\/li>

  • <\/span>

    200g Pancetta<\/span><\/p><\/li>

  • <\/span>

    4\u00a0 Eggs<\/span><\/p><\/li>

  • <\/span>

    100g Pecorino Romano Cheese<\/span><\/p><\/li>

  • <\/span>

    Handful Chopped Parsley<\/span><\/p><\/li>

  • <\/span>

    Ground Black pepper<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Boil pasta in salted water for 10min (al dente)
      <\/li>
    • Cook Pancetta in a frying pan (no oil) over medium heat for 2-3 minutes.
      ( I like to brown pancetta, making it crispy)
      <\/li>
    • In a mixing bowl beat 4 eggs, add cheese, black pepper & parsley ( no need for salt as pancetta is salty)
      <\/li>
    • Add pasta to a frying pan with the pancetta, pour the mixture into the pan, and mix very quickly before the egg scrambles. The hot oil from the pancetta will cook the eggs and melt the cheese creating a creamy texture.<\/li><\/ul><\/div>