Description
A classic Italian pasta dish with a rich and creamy sauce.
Ingredients
Scale
- 1 pound spaghetti
- 4 ounces pancetta or guanciale, diced
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Cook spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While spaghetti cooks, sauté pancetta in a large skillet over medium heat until crisp. Remove pancetta and set aside, leaving rendered fat in the skillet.
- Add minced garlic to the skillet and cook for 1 minute until fragrant. Remove from heat.
- In a bowl, whisk together eggs, Pecorino Romano, Parmesan, and black pepper.
- Add the drained hot spaghetti to the skillet with the garlic. Toss to coat.
- Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to create a creamy sauce. Add reserved pasta water a tablespoon at a time if needed to reach desired consistency.
- Stir in the cooked pancetta.
- Season with salt to taste. Serve immediately.
Notes
- For a creamier sauce, ensure your pasta is very hot when you add the egg mixture.
- Guanciale is traditional for carbonara, but pancetta is a good substitute.
- Adjust the amount of cheese and pepper to your preference.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 250mg
Keywords: Spaghetti Carbonara, creamy pasta, Italian recipe, classic pasta, easy dinner