Pasta Carbonara

Preparation

1. Step 1

   In a large pot, bring water for pasta to a rolling boil. Add pasta and stir.

   Step 2

   Cook pasta to al dente (firm, but not too undercooked) for 10 to 12 minutes.

   Step 3

   While pasta is cooking, heat a large skillet over medium heat. Add olive oil and coat pan.

   Step 4

   Add pancetta and cook until browned (approximately 3 minutes).

   Step 5

   Add seasoned salt and garlic and cook for an additional 3 minutes. Add broth and stir.

   Step 6

   In a medium bowl, beat eggs thoroughly. Add 3/4 cup of the pasta cooking water to the eggs and set aside. Adding the water will temper the eggs and keep them from becoming scrambled when added to the pasta.

   Step 7

   Drain pasta well when finished and add to skillet with pancetta and oil mixture. Reserve 1 to 2 cups of pasta cooking liquid.

   Step 8

   Add egg mixture while tossing rapidly with tongs or a large fork to keep eggs from cooking.

   Step 9

   Remove pan from heat and add cheese and salt and pepper to taste.

   Step 10

   Continue to toss pasta until cheese is melted and incorporated and egg mixture thickens (approximately 2 minutes). Add reserved cooking liquid from pasta 1/4 cup at a time in case carbonara sauce is too thick for your liking.

   Step 11

   Serve with extra grated Parmesan cheese and fresh parsley.

2. Tip

   Step 12

   Reserve 1 cup of the pasta water to whisk into the sauce if it is too thick. Add 2 tablespoons at a time until you achieve the consistency you desire.

3. Nutritional Information

   Step 13

   Serving size: 1 serving

   Step 14

   Calories: 302

   Step 15

   Fat: 8g (23% calories from fat)

   Step 16

   Cholesterol: 58mg

   Step 17

   Sodium: 543mg

   Step 18

   Total Carbohydrate: 43g

   Step 19

   Dietary Fiber: 5g

   Step 20

   Protein: 17g