Dead Good Spaghetti Carbonara
Indulge in the ultimate comfort food with "Dead Good Spaghetti Carbonara," a rich and creamy Italian classic that’s both simple and sophisticated. This authentic carbonara recipe marries al dente spaghetti with crispy, golden pancetta or guanciale, a luscious egg and Parmesan or Pecorino sauce, and a hint of garlic for aromatic depth. The secret lies in its velvety texture—achieved without cream—using silky strands of pasta and a touch of reserved cooking water for a perfectly smooth sauce. Bursting with bold flavors and ready in just 30 minutes, this foolproof dish makes an ideal weeknight dinner or an impressive centerpiece for entertaining. Garnish with freshly grated cheese and a sprinkle of black pepper for the ultimate restaurant-quality experience at home!
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Recipe Information
Ingredients
- 400 g spaghetti
- 150 g pancetta or guanciale (diced)
- 100 g Parmesan or Pecorino Romano cheese (finely grated)
- 3 pieces large eggs
- 1 piece egg yolk
- 2 cloves garlic (peeled and crushed)
- 1 tbsp olive oil
- 1 to taste salt
- 1 to taste black pepper (freshly ground)
- 120 ml pasta cooking water
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti until al dente, following package instructions. Reserve 120 ml of pasta cooking water, then drain the spaghetti and set it aside.
In a large bowl, whisk together the eggs, egg yolk, and grated Parmesan or Pecorino cheese until smooth. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced pancetta or guanciale and cook for 5-7 minutes, stirring occasionally, until crispy and golden.
Add the crushed garlic cloves to the skillet and sauté for 1-2 minutes until fragrant. Remove the garlic cloves and discard.
Reduce the skillet heat to low. Add the cooked spaghetti to the skillet and toss to coat the pasta in the rendered fat from the pancetta or guanciale.
Remove the skillet from heat. Slowly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. Work quickly and do not return to heat to prevent the eggs from scrambling.
Gradually add the reserved pasta cooking water, a little at a time, tossing the pasta until the sauce reaches your desired consistency.
Season generously with freshly ground black pepper and adjust salt as needed.
Serve immediately in warm bowls, topped with extra grated Parmesan or Pecorino if desired.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1661 mg | 72% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.0 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 316 mg | 24% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 279 mg | 6% | |
*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.
