Capellini Carbonara
Transform your pasta night with this luscious Capellini Carbonara, a velvety Italian classic elevated by delicate angel hair pasta. This recipe combines the rich, creamy texture of egg yolks with the bold flavors of pancetta (or guanciale), Parmesan, Pecorino Romano, and freshly cracked black pepper. Ready in just 25 minutes, it's a perfect balance of simplicity and elegance. The secret to its silky sauce lies in tossing hot pasta with the egg and cheese mixture off the heat, ensuring a smooth, custard-like coating without scrambling. Serve this restaurant-worthy dish with a final flourish of grated cheese, and watch it become an instant household favorite. Perfect for weeknight dinners or special occasions, this Capellini Carbonara delivers authentic Italian flavor in every bite!
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Recipe Information
Ingredients
- 250 grams Capellini (angel hair pasta)
- 120 grams Pancetta (or guanciale, diced)
- 3 large Egg yolks
- 1 large Whole egg
- 75 grams Parmesan cheese (finely grated)
- 25 grams Pecorino Romano cheese (finely grated)
- 1 clove Garlic (optional, peeled and smashed)
- 1 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Salt
- 1 tablespoon Olive oil
Instructions
Bring a large pot of salted water (1 teaspoon salt) to a rolling boil over high heat.
While the water is heating, prepare the sauce: In a medium mixing bowl, whisk together the egg yolks, whole egg, Parmesan, and Pecorino Romano cheeses until smooth. Set aside.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and the diced pancetta (or guanciale). Cook for 4-5 minutes, stirring occasionally, until the pancetta is crisp and golden. Remove the garlic clove if used.
Lower the heat on the skillet to its lowest setting to keep the pancetta warm without overcooking.
Cook the capellini in the boiling water according to the package instructions for al dente (usually 2-3 minutes). Reserve 1 cup of the starchy pasta water before draining the pasta.
Immediately transfer the hot, drained capellini into the skillet with the pancetta. Toss to coat the pasta in the rendered fat.
Remove the skillet from heat. Slowly pour the egg and cheese mixture over the hot pasta, stirring quickly to create a creamy sauce. Avoid scrambling the eggs by ensuring the skillet is not too hot.
If the sauce is too thick, add a splash of reserved pasta water, one tablespoon at a time, to loosen it to your desired consistency.
Season generously with freshly cracked black pepper and toss again to combine. Taste and adjust with additional salt, if necessary.
Serve immediately, garnished with extra grated cheese and a sprinkle of black pepper, if desired.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.7 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 292 mg | 22% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 157 mg | 3% | |
*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.
