Description
Indulge in the classic comfort of Italian Spaghetti Carbonara with this easy recipe. Creamy pasta tossed with crispy pancetta and a cheesy sauce, this dish is sure to become a family favorite.
Ingredients
Scale
Spaghetti:
- 12 oz spaghetti
Pancetta/Guanciale:
- 4 oz pancetta or guanciale, diced
Egg Mixture:
- 2 large eggs
- 2 large egg yolks
- 1 cup freshly grated Pecorino Romano cheese
Additional:
- 1 clove garlic (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Cook Spaghetti: Boil salted water and cook spaghetti until al dente. Drain, reserving 1 cup of water.
- Crisp Pancetta: Cook diced pancetta until crispy. Add garlic for flavor.
- Prepare Egg Mixture: Whisk eggs, yolks, and cheese until smooth.
- Combine: Toss hot pasta with pancetta, then mix in egg mixture off the heat. Add pasta water as needed.
- Season and Serve: Add pepper generously and serve hot.
Notes
- Use guanciale for a more traditional flavor.
- Ensure pan is off heat when adding eggs to avoid scrambling.
- Serve with extra Pecorino and pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 2g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 190mg
