Classic Pasta Carbonara
Indulge in the timeless flavors of this **Classic Pasta Carbonara**, a simple yet sophisticated Italian recipe that delivers creamy, savory perfection in every bite. Featuring tender spaghetti coated in a velvety sauce made from whisked eggs and a blend of Parmesan and Pecorino Romano cheeses, this dish gets its irresistible depth of flavor from crispy pancetta and a hint of garlic-infused olive oil. With no heavy cream in sight, the sauce is elegantly thickened by the combination of eggs and a splash of reserved pasta water. Ready in just 35 minutes, this quick and authentic carbonara recipe is perfect for weeknight dinners or special occasions. Serve it piping hot, topped with extra cheese and freshly cracked black pepper, for a comforting meal that celebrates the art of Italian cuisine. Keywords: authentic pasta carbonara, creamy spaghetti carbonara, Italian dinner recipe, pancetta pasta, classic Italian comfort food.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 150 grams Pancetta
- 4 large Eggs
- 100 grams Parmesan cheese, finely grated
- 50 grams Pecorino Romano cheese, finely grated
- 2 Garlic cloves, peeled and left whole
- 1 tablespoon Olive oil
- 1 to taste Salt
- 1 to taste Freshly cracked black pepper
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti until it is 'al dente' according to package instructions. Reserve 1 cup of the pasta water, then drain the spaghetti.
While the pasta is cooking, cut the pancetta into small cubes.
In a large frying pan over medium heat, add the olive oil and whole garlic cloves. Allow the garlic to infuse the oil for a minute or until golden, then remove the garlic.
Add the pancetta to the frying pan and cook until golden and crisp, about 5-7 minutes. Remove the pan from heat and discard excess fat if necessary.
In a mixing bowl, whisk together the eggs and grated cheeses until thoroughly combined. Season with a generous amount of freshly cracked black pepper.
When the pasta is cooked, add it directly into the pan with pancetta. Do not return the pan to the heat.
Pour the egg and cheese mixture over the spaghetti and use tongs to quickly toss the pasta, coating the spaghetti in the creamy sauce. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
Taste and adjust seasoning with more pepper and salt if necessary.
Divide the carbonara among four heated bowls or plates, garnishing with additional grated cheese and pepper if desired, and serve immediately.
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.3 g | 184% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 7473 mg | 325% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 4.4 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1806 mg | 139% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1181 mg | 25% | |
*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.
