Description
Spaghetti Carbonara is a classic Italian pasta dish made with eggs, Parmesan cheese, pancetta, and black pepper, creating a rich and creamy sauce without the use of cream.
Ingredients
Units
Scale
- 12 oz spaghetti
- 4 oz pancetta or guanciale, diced
- 2 large eggs
- 1 large egg yolk
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
- 1 tablespoon olive oil (optional)
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
- In a bowl, whisk together eggs, egg yolk, Parmesan cheese, and black pepper.
- Return drained pasta to the skillet with pancetta (off the heat). Quickly pour in the egg mixture and toss vigorously to coat, adding reserved pasta water a little at a time until a creamy sauce forms.
- Season with additional salt and pepper to taste. Serve immediately with extra Parmesan if desired.
Notes
- Use freshly grated cheese for the best texture and flavor.
- Work quickly when mixing the eggs to prevent scrambling.
- Traditional carbonara does not contain cream, garlic, or onions.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 170mg