Eggs Carbonara
Indulge in the rich, comforting flavors of Eggs Carbonara, a classic Italian pasta dish that comes together in just 30 minutes! This recipe features perfectly al dente spaghetti tossed with crispy pancetta or guanciale and a velvety sauce made from eggs, Parmesan, and Pecorino Romano cheese. The secret lies in using the residual heat of the pasta to emulsify the eggs, creating a lusciously creamy texture without the need for cream. A hint of garlic and freshly cracked black pepper adds depth and spice, making each bite irresistible. Quick to prepare yet sophisticated, this Eggs Carbonara is the perfect choice for a romantic dinner or an effortless weeknight meal. Serve with a sprinkle of extra cheese and enjoy a true taste of Italy at home.
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Recipe Information
Ingredients
- 200 grams spaghetti
- 100 grams pancetta or guanciale
- 2 pieces large eggs
- 50 grams Parmesan cheese, grated
- 30 grams Pecorino Romano cheese, grated
- 1 clove garlic, peeled and lightly crushed
- 2 tablespoons extra-virgin olive oil
- to taste salt
- to taste black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, about 8-10 minutes.
While the pasta is cooking, heat a large skillet over medium heat and add the olive oil.
Add the pancetta or guanciale to the skillet and cook until crispy, about 4-5 minutes. Add the garlic clove, cooking for 1-2 minutes until fragrant, then remove the garlic and set the skillet aside off the heat, leaving the pancetta in the skillet.
In a small bowl, whisk together the eggs, Parmesan cheese, Pecorino Romano cheese, and a generous amount of black pepper until smooth.
Once the pasta is cooked, reserve about 1/2 cup of pasta water, then drain the pasta.
Immediately add the hot drained pasta to the skillet with the pancetta and toss to combine.
Working quickly while the pasta is still hot, pour the egg and cheese mixture over the pasta and toss to coat. The heat from the pasta will cook the eggs and create a creamy sauce. Add reserved pasta water, a little at a time, to loosen the sauce if needed.
Season with additional salt and black pepper to taste.
Serve immediately, garnished with extra grated Parmesan or Pecorino cheese if desired.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 4852 mg | 211% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.9 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 654 mg | 50% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 468 mg | 10% | |
*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.
