Cooking your own sauce for this classic Italian dish is easy! Make this dish the star of your meal, or divide up into small ramekins to serve as a side dish.

　　

Ingredients

8 servings

　　1 pound whole wheat pasta

　　2 tablespoons extra-virgin olive oil

　　1/4 pound pancetta, chopped

　　1 teaspoon seasoned salt

　　4 cloves garlic, chopped

　　3/4 cup low-sodium chicken broth

　　2 large Eggland’s Best eggs

　　1/2 cup Parmesan cheese (extra for garnish)

　　1/4 cup fresh parsley for garnish

　　

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.

　　

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.

　　

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

　　Easy Gourmet