Carbonara Al Franco
Elevate your pasta night with **Carbonara Al Franco**, a sumptuous twist on the classic Italian dish that brings rich flavors and luxurious textures to your table. Featuring perfectly cooked al dente spaghetti, crispy pancetta, and a velvety sauce crafted from egg yolks, Parmesan, and Pecorino Romano, this recipe balances creamy decadence with irresistible savory notes. A touch of garlic and freshly ground black pepper adds depth, while a sprinkle of vibrant parsley brightens every bite. The secret lies in using reserved pasta water to achieve that silky, restaurant-quality finish. Ready in just 35 minutes, Carbonara Al Franco is a crowd-pleasing showstopper perfect for date nights, dinner parties, or indulgent weeknight meals. Serve it with a crisp white wine for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 150 grams Pancetta
- 2 tablespoons Extra-virgin olive oil
- 2 cloves Garlic
- 4 large Egg yolks
- 50 grams Parmesan cheese
- 50 grams Pecorino Romano cheese
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley
- 1 cup Pasta water
Instructions
1. Prep the ingredients. Finely mince the garlic, shred the Parmesan and Pecorino Romano cheeses, and chop the fresh parsley.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the pancetta and sauté until crispy, about 5-7 minutes. Add the minced garlic in the last minute of cooking to infuse the oil without letting it burn. Remove the skillet from heat.
4. In a mixing bowl, whisk together egg yolks, the shredded cheeses, and black pepper. Gradually add 1/4 cup of the reserved pasta water to the mixture, whisking continuously to form a smooth sauce.
5. Add the drained spaghetti to the skillet with the pancetta and garlic. Toss well to coat the pasta in the flavored oil.
6. Remove the skillet from the stove. Pour the egg yolk mixture over the hot pasta and toss quickly to coat the noodles. The residual heat will cook the eggs and create a creamy sauce. Add more reserved pasta water, a tablespoon at a time, if the sauce is too thick.
7. Taste and adjust seasoning with salt if needed. Garnish with fresh parsley and additional grated Pecorino Romano, if desired.
8. Serve immediately and enjoy your Carbonara Al Franco with a crisp glass of white wine or sparkling water.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.8 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 241 mg | 19% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 235 mg | 5% | |
*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.
