|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Thinking of ways to use up leftover corned beef from St. Patrick's Day? Use it instead of bacon in Spaghetti Carbonara. It's just wonderful.
- 2 cups chopped corned beef
- 2 tablespoons olive oil
- 1 (16-ounce) package spaghetti
- 4 eggs
- 1/2 cup heavy cream
- 2/3 cup grated Parmesan cheese
In a medium skillet, saute corned beef in olive oil until crispy. Set aside.
Bring a large pot of water to a boil and cook the spaghetti until just al dente, according to package directions.
Meanwhile, combine eggs, cream, and Parmesan cheese in small bowl and beat well.
When the pasta is done, reserve 1/3 cup cooking water, then drain the pasta and return it to the hot pot.
Beat in the egg mixture and the corned beef, tossing with tongs and adding reserved cooking water as necessary to make a sauce.
Serve immediately with more Parmesan cheese, if desired.