Spanish Carbonara

Traditional carbonara is usually spaghetti cooked al dente and then tossed in egg while still hot. This cooks the eggs and creates a luscious sauce without scrambling them. Bacon, parmesan cheese, and cracked black pepper are a part of this deal too. Super simple. Super gratifying.

Total Time

20min

4.5

4 Ratings

Author: Well Worn Fork

Servings:

Ingredients

•

12 oz

Bucatini Pasta

•

as needed

Olive Oil

•

1/2 cup

Pancetta

or Prosciutto or Serrano Ham

•

3 cloves

Garlic

•

2 Tbsp

Pimiento Peppers

•

1/2 cup

White Wine

•

Eggland's Best Classic Eggs , separated

•

3/4 cup

Manchego Cheese

•

1/2 tsp

Paprika

•

to taste

Freshly Ground Black Pepper

Cooking Instructions

Slice the Garlic (3 cloves) and mince the Pimiento Peppers (2 Tbsp) .

Bring a large pot of water to a boil and add the Bucatini Pasta (12 oz) .

While that's cooking, heat a large skillet to medium-high with Olive Oil (as needed) to coat. Add the Pancetta (4 oz) and cook until just starting to crisp. Add the pimientos and garlic and cook for 1-2 minutes.

Deglaze the pan with White Wine (1/2 cup) and cook down for 1 to 2 minutes.

Once cooked to al dente, drain the pasta, reserving the water, and add pasta to the skillet.

Turn off the heat and immediately add the Eggland's Best Classic Eggs (3) , Manchego Cheese (3/4 cup) and Paprika (1/2 tsp) . Let the heat of the pasta cook the egg into a luscious, creamy sauce. Add as much pasta water as needed to get desired consistency.

Serve it up and top with Freshly Ground Black Pepper (to taste) and extra cheese if desired. Enjoy!

Nutrition Per Serving

CALORIES

571

FAT

19.5 g

PROTEIN

24.3 g

CARBS

68.1 g