Macaroni Carbonara Supreme
Elevate your comfort food game with this indulgent Macaroni Carbonara Supreme—a luxurious twist on the classic Italian favorite. Featuring tender macaroni pasta coated in a velvety sauce of rich egg yolks, freshly grated Parmesan, and a hint of heavy cream, this dish delivers decadence in every bite. Crispy pancetta and garlic add savory depth, while a dash of freshly ground black pepper brings the perfect touch of spice. With its quick prep time of just 15 minutes and minimal cooking effort, this recipe is ideal for a cozy weeknight dinner or an impressive weekend meal. Garnish with fresh parsley for a pop of color and flavor, and enjoy this creamy, cheesy masterpiece that’s sure to delight your taste buds. Perfect for fans of carbonara, pasta lovers, and anyone seeking an unforgettable comfort food experience!
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Recipe Information
Ingredients
- 400 grams macaroni pasta
- 150 grams pancetta (or bacon)
- 4 large egg yolks
- 1 large whole egg
- 100 grams Parmesan cheese, freshly grated
- 80 milliliters heavy cream
- 2 cloves garlic, finely minced
- 1 tablespoon olive oil
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon salt
- 2 tablespoons flat-leaf parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the macaroni pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a medium mixing bowl, whisk together the egg yolks, whole egg, Parmesan cheese, heavy cream, and a pinch of black pepper until smooth. Set aside.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil, followed by the diced pancetta. Cook the pancetta until crispy and golden, about 5–7 minutes.
Add the minced garlic to the skillet and sauté for 1 minute, stirring constantly to avoid burning.
Reduce the heat to low. Add the cooked macaroni to the skillet with the pancetta and toss to combine.
Slowly pour the egg and cheese mixture into the skillet, stirring constantly to coat the pasta evenly. The residual heat will cook the eggs gently, creating a creamy sauce. If the sauce is too thick, add small amounts of reserved pasta water until the desired consistency is reached.
Season the pasta with another pinch of black pepper and salt to taste. Toss everything thoroughly to combine.
Remove from heat and plate the pasta immediately. Garnish with chopped parsley for a touch of freshness, if desired.
Serve warm and enjoy your Macaroni Carbonara Supreme!
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 2.8 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 353 mg | 27% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 267 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.
