Classic Spaghetti Carbonara
Indulge in the ultimate comfort of Italian cuisine with this Classic Spaghetti Carbonara recipe—a timeless delight that's as rich in flavor as it is simple to prepare. Featuring perfectly al dente spaghetti cloaked in a creamy sauce made from eggs, Parmesan, and Pecorino Romano cheeses, this dish boasts the irresistible addition of crispy pancetta or guanciale for a smoky, savory bite. With just a handful of ingredients and no cream required, the magic lies in the authentic technique of emulsifying the sauce with rendered fat and reserved pasta water for a silky finish. Ready in under 30 minutes, this restaurant-worthy dish is perfect for a cozy weeknight dinner or an elegant dinner party. Garnished with freshly ground black pepper (and a touch of red pepper flakes for spice, if desired), this carbonara is sure to impress your taste buds and keep you coming back for more!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 150 grams pancetta or guanciale
- 50 grams Parmesan cheese, finely grated
- 50 grams Pecorino Romano cheese, finely grated
- 3 large eggs
- 1 large egg yolk
- 0.5 teaspoons red pepper flakes (optional)
- 1 pinch salt
- to taste freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
Meanwhile, cut the pancetta or guanciale into small cubes about 1 cm in size.
In a large pan over medium heat, cook the pancetta until it is crispy, about 5-7 minutes. Remove from heat and set aside, leaving the rendered fat in the pan.
In a mixing bowl, crack the whole eggs and add the additional egg yolk. Beat well.
Add the grated Parmesan and Pecorino Romano cheeses to the eggs and mix until well combined. Add a pinch of salt and ample freshly ground black pepper. Mix well and set aside.
Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the pasta.
Transfer the pasta to the pan with pancetta and its fat, tossing to coat the spaghetti.
Remove the pan from the heat, let it cool for about 30 seconds, then add the egg and cheese mixture to the pan, stirring quickly to coat the pasta with the sauce. Add a small amount of reserved pasta water as needed to achieve a creamy consistency.
If desired, add red pepper flakes for extra heat.
Serve immediately, garnished with additional cheese and a sprinkle of freshly ground black pepper.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 0.8 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 301 mg | 23% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 209 mg | 4% | |
*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.
