Comforting Pasta Carbonara
Indulge in the timeless charm of Comforting Pasta Carbonara, a creamy Italian classic that’s both deceptively simple and utterly luxurious. Made with al dente spaghetti, crispy pancetta or guanciale, and a rich sauce crafted from egg yolks, Parmesan, and Pecorino Romano, this dish delivers bold, comforting flavors in every bite. The magic lies in its silky sauce, created by the residual heat of the pasta, without a drop of cream. A hint of black pepper provides the perfect finish, while the optional infusion of garlic adds an extra layer of depth. With just 30 minutes from start to finish, this quick, one-pan recipe is perfect for busy weeknights or an elegant dinner at home. Serve it with an extra sprinkle of cheese and enjoy an authentic taste of Italy!
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Recipe Information
Ingredients
- 400 g spaghetti
- 150 g pancetta or guanciale
- 4 egg yolks
- 1 large egg
- 50 g Parmesan cheese (finely grated)
- 50 g Pecorino Romano cheese (finely grated)
- 1 clove garlic (optional)
- 1 tbsp olive oil
- 1 to taste salt
- 1 to taste black pepper (freshly ground)
Instructions
Fill a large pot with water, add a generous amount of salt, and bring it to a boil over high heat. Once boiling, cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining.
While the pasta is cooking, prepare the carbonara sauce. In a medium mixing bowl, whisk together the egg yolks, large egg, Parmesan, Pecorino Romano, and a generous amount of freshly ground black pepper. Set aside.
Cut the pancetta or guanciale into small cubes or strips. If you're using garlic for an added hint of flavor, peel and lightly crush the clove, but keep it whole.
Heat the olive oil in a large skillet over medium heat. Add the pancetta or guanciale and cook until golden and crispy, about 5-7 minutes. If using garlic, add it to the skillet during the first couple of minutes to infuse the oil, then remove it before proceeding.
Turn off the heat under the skillet and let it cool slightly for 1-2 minutes. This step prevents the eggs from scrambling when adding them later.
Add the hot, drained spaghetti to the skillet with the pancetta, tossing to combine. Slowly pour the egg and cheese mixture over the pasta, tossing rapidly to coat the spaghetti evenly. The residual heat will cook the eggs, creating a silky sauce.
If the mixture seems too thick, add a small amount of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
Taste and adjust the seasoning as needed with more salt and freshly ground black pepper.
Divide the Pasta Carbonara among serving plates or bowls. Garnish with additional grated Pecorino Romano or Parmesan cheese, if desired.
Serve immediately and enjoy this comforting classic!
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1109 mg | 370% | |
| Sodium | 6327 mg | 275% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 4.5 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1234 mg | 95% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 720 mg | 15% | |
*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.
