Alexander's Spaghetti Carbonara

Indulge in the rich, authentic flavors of *Alexander's Spaghetti Carbonara*, an elevated take on the classic Italian pasta recipe. This dish features perfectly al dente spaghetti coated in a silky sauce made from creamy egg yolks and finely grated Pecorino Romano cheese, with crispy pancetta adding a savory depth of flavor. Sautéed garlic infuses the olive oil with a fragrant warmth, while freshly ground black pepper gives the dish its signature bite. With just 10 minutes of prep and 15 minutes of cooking time, this recipe is a quick yet luxurious option for weeknight dinners or special occasions. Garnished with a sprinkle of parsley for a pop of color, this carbonara is sure to become a household favorite. Perfect for fans of creamy pasta dishes and authentic Italian cooking, *Alexander's Spaghetti Carbonara* delivers indulgence in every bite!

Nutriscore Rating: 47/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 400 grams Spaghetti
• 4 large Egg yolks
• 100 grams Pecorino Romano cheese
• 150 grams Pancetta
• 2 small Garlic cloves
• 2 tablespoons Olive oil
• 1 teaspoon Freshly ground black pepper
• 1 teaspoon Salt
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Start by filling a large pot with water, add 1 teaspoon of salt, and bring it to a boil to cook the spaghetti.

Step 2

While the water heats, cut the pancetta into small cubes and grate the pecorino Romano cheese finely. Keep them aside.

Step 3

In a medium-sized mixing bowl, whisk together the egg yolks and half of the grated pecorino Romano cheese. Add a pinch of black pepper and mix until smooth. Set aside.

Step 4

In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium heat. Smash the garlic cloves with the flat side of a knife to release their flavor, but do not mince them. Add the smashed garlic cloves to the skillet and sauté until golden brown, about 2 minutes.

Step 5

Remove the garlic cloves once they’re golden to prevent them from overpowering the dish. Add the pancetta to the skillet and cook until it becomes crispy, about 4-5 minutes. Turn off the heat but keep the pan warm.

Step 6

By now, the water should be boiling. Add the spaghetti and cook until al dente according to the package directions, usually 8-10 minutes. Reserve about 1 cup of the pasta cooking water before draining the spaghetti.

Step 7

Quickly transfer the hot, drained spaghetti to the skillet with the pancetta. Toss to coat the noodles in the pancetta and rendered fat.

Step 8

Immediately pour the egg and cheese mixture over the hot spaghetti while tossing continuously. The residual heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce is too thick, add a small amount of the reserved pasta cooking water, one tablespoon at a time, until the desired consistency is reached.

Step 9

Taste and adjust with more black pepper or grated pecorino Romano as needed.

Step 10

Serve the spaghetti carbonara immediately, garnished with additional pecorino Romano, freshly ground black pepper, and optional chopped parsley for a fresh finish. Enjoy!

Nutrition Facts

Serving size	(761.5g)

Amount per serving	% Daily Value*
Calories	2208.9

Total Fat 146.3g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 988.0mg	0%
Sodium 6414.8mg	0%
Total Carbohydrate 132.6g	0%
Dietary Fiber 8.1g	0%
Total Sugars 4.1g
Protein 98.9g	0%

Vitamin D 73.2IU	0%
Calcium 1230.1mg	0%
Iron 10.8mg	0%
Potassium 846.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 17.6%

Carbs: 23.7%