Ally Style Pasta Carbonara
Indulge in the creamy, savory goodness of Ally Style Pasta Carbonara, a delightful twist on the Italian classic that’s perfect for weeknight dinners or special occasions. This recipe combines al dente spaghetti with crispy pancetta or guanciale, a luscious egg-and-cheese sauce featuring Parmesan and Pecorino Romano, and the aromatic flair of fresh garlic and parsley. Unlike cream-heavy variations, this authentic preparation relies on the heat of the pasta to create a rich, velvety sauce that clings to every strand. Ready in just 30 minutes, this easy carbonara recipe strikes the perfect balance between quick preparation and restaurant-quality flavor. Serve with extra grated cheese and a sprinkle of parsley for an elegant touch that’s sure to impress! Keywords: "Pasta Carbonara," "quick dinner recipe," "authentic Italian pasta," "carbonara with pancetta," "easy pasta recipes."
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 150 grams Pancetta or guanciale
- 4 large Eggs
- 80 grams Parmesan cheese
- 40 grams Pecorino Romano cheese
- 1 clove Garlic
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Bring a large pot of salted water to boil. Cook the spaghetti until just al dente according to package instructions. Reserve 1 cup of pasta water before draining.
While the pasta cooks, dice the pancetta or guanciale into small cubes. Finely grate the Parmesan and Pecorino Romano cheeses and set aside.
In a small bowl, whisk together the eggs and cheeses until well combined. Season with a pinch of black pepper and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta or guanciale and cook for 5–7 minutes, stirring occasionally, until crispy and golden brown. Add the minced garlic and cook for an additional 1–2 minutes, being careful not to burn it.
Drain the pasta and immediately transfer it to the skillet with the pancetta, tossing to coat the strands in the rendered fat. Reduce the heat to low.
Remove the skillet from the heat and slowly pour the egg and cheese mixture over the hot pasta, tossing quickly to create a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Add the chopped parsley and season with additional black pepper to taste. Toss to combine.
Serve immediately, garnished with extra grated cheese and parsley if desired.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 6060 mg | 263% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 4.6 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1339 mg | 103% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 860 mg | 18% | |
*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.
