Description
Indulge in the creamy richness of this Classic Spaghetti Carbonara recipe that boasts the perfect balance of salty pancetta, tangy Pecorino Romano cheese, and silky eggs. This traditional Italian dish is a quick and satisfying meal for any day of the week.
Ingredients
Scale
Spaghetti:
- 12 ounces spaghetti
Pancetta or Guanciale:
- 4 ounces diced pancetta or guanciale
Egg Mixture:
- 2 large eggs
- 2 large egg yolks
- 1 cup freshly grated Pecorino Romano cheese
Additional:
- 2 cloves garlic, smashed (optional)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook Spaghetti: Boil salted water and cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.
- Prepare Egg Mixture: Whisk eggs, yolks, and Pecorino Romano until smooth.
- Cook Pancetta: Crisp pancetta in a skillet over medium heat. Add garlic if desired.
- Combine Ingredients: Toss drained pasta with pancetta. Stir in egg-cheese mixture off the heat, adding pasta water gradually.
- Season and Serve: Add pepper, adjust salt, and serve immediately with extra Pecorino on top.
Notes
- Work quickly to prevent egg mixture from scrambling.
- Authentic recipe uses guanciale and excludes cream.
- Pair with a simple green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 215 mg
