Carbonara Sauce - 1g Carbohydrate; 0g Dietary Fiber

Carbonara Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
1/4 pound pancetta -- or unsmoked bacon, diced
1 tablespoon olive oil -- or melted butter
2 eggs -- beaten
1 ounce freshly grated Parmesan cheese -- (1/4 cup)
salt and freshly ground pepper to taste
To serve: cooked pasta to serve 4 people

Cook pancetta in oil or butter until crisp. In a small bowl mix eggs, cheese, salt and pepper. Toss hot pasta with hot pancetta and its fat. Add egg and cheese mixture. Toss well until egg is cooked to desired consistency. Serve at once with more Parmesan cheese and black pepper.
Makes 4 servings.

VARIATION: Add a little chopped onion when you cook the pancetta or use onion instead of pancetta.
One story about the origin of this Roman specialty credits Umbrian charcoal burners (carbonari) with its invention. The ingredients are easy to carry around and the sauce could have been cooked over their open fires. Another version suggests that the dish was invented during World War II, in response to American allies' demands for ham and eggs. The 'ham' is usually pancetta or unsmoked bacon, but I have seen recipe which use coppa (cured shoulder of pork), prosciutto and even cooked ham. I like to serve this sauce with fettucine but the classic choice is probably spaghetti.

Per Serving (excluding unknown items): 154 Calories; 10g Fat (61.6% calories from fat); 14g Protein; 1g Carbohydrate; 0g Dietary Fiber; 131mg Cholesterol; 932mg Sodium. Exchanges: 2 Lean Meat; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0