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A homemade sauce tops spaghetti in this classic recipe featuring peas and bacon.
Nutritional Analysis: 1 cup equals 474 calories, 22 g fat (9 g saturated fat), 209 mg cholesterol, 658 mg sodium, 44 g carbohydrate, 3 g fiber, 21 g protein.
Originally published as Spaghetti Carbonara in The Taste of Home Cookbook , p293
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Mar. 12, 2011 by carolinebray82
I love this recipe! the only trouble I have with it is, the EGG SAUCE! How in the world did the "test kitchen" people come up with the 5minutes and the sauce comes to 160° degrees and it's good to go?! I also love tossing the pasta as I add the sauce, a bit easier. See how over time that there maybe more help out there for us home cooks, (currently All Recipes only love scrambled eggs) doesn't seem like sauce then!!Thanks
I love this recipe! the only trouble I have with it is, the EGG SAUCE! How in the world did the "test kitchen" people come up with the 5minutes and the sauce comes to 160° degrees and it's good to go?! I also love tossing the pasta as I add the sauce, a bit easier. See how over time that there maybe more help out there for us home cooks, (currently All Recipes only love scrambled eggs) doesn't seem like sauce then!!
Thanks
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