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Spaghetti Carbonara

February 28, 2014

Preparation Time: 5-10 minutes

Cooking Time: approximately 15-20 minutes

Serving Size: 2/3 cup pasta and sauce

2 Slices on The Slice Plan


12 oz. spaghetti, dried

10 oz. pancetta, diced

1 TB butter

½ cup Parmesan cheese, grated

½ cup light cream

4 egg yolks

1 tsp black pepper

½ tsp kosher salt


In a large pot, cook pasta in boiling water until just before al dente. The pasta should still have a little "bite" to it. When done, drain water and reserve starchy cooking liquid.

Meanwhile, combine Parmesan, cream, ½ tsp pepper, and egg yolks in bowl.

Sauté pancetta in butter until crispy. Remove pancetta, drain on paper towels, and reserve drippings. Whisk 2 TB drippings into Parmesan cream mixture - be sure to add the hot drippings slowly to avoid scrambling the eggs.

In the same pan as you cooked the pancetta, add Parmesan cream mixture over medium heat. Add pasta and toss until completely coated. Add starchy cooking liquid, as needed, to achieve a creamy sauce. Be sure the pasta is now fully cooked to al dente. Season with salt and remaining black pepper.

Turn-Out & Storage

Serve immediately with crushed red pepper (optional) and minced parsley or whole basil leaves. Great alongside a spinach and balsamic salad!

This can be stored for up to 3 days under refrigeration. When reheating, be sure to add additional water to prevent the pasta from drying out.

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