My Spaghetti Carbonara
Elevate your pasta night with "My Spaghetti Carbonara," a timeless Italian classic crafted from simple yet indulgent ingredients. This recipe features perfectly al dente spaghetti, crispy pancetta or guanciale, and a rich, creamy sauce made from egg yolks and a blend of Parmesan and Pecorino Romano cheeses. With just a hint of freshly cracked black pepper and optional garlic for added depth, this dish relies on traditional techniques, like emulsifying the sauce with the residual heat of the pasta, to achieve its luxurious texture—no cream required! Ready in just 30 minutes, this quick, easy, and authentic spaghetti carbonara is perfect for a cozy weeknight dinner or an impressive meal to share with guests.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 150 grams Pancetta or Guanciale
- 4 large Egg yolks
- 50 grams Parmesan cheese
- 50 grams Pecorino Romano cheese
- 1 clove Garlic (optional)
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
While the pasta is cooking, dice the pancetta or guanciale into small cubes.
Heat a large skillet over medium heat. Add the pancetta or guanciale and cook until crispy, about 5-7 minutes. If desired, add the garlic clove for flavoring, cooking it until fragrant and then removing it before proceeding.
In a medium bowl, whisk together the egg yolks, grated Parmesan, and Pecorino Romano cheese until well combined. Add freshly cracked black pepper to taste.
Once the pasta is al dente, reserve about 1 cup of the pasta cooking water, then drain the pasta.
Quickly transfer the hot pasta to the skillet with the crispy pancetta. Toss to coat the pasta in the rendered pancetta fat.
Remove the skillet from heat and pour in the egg and cheese mixture. Toss the pasta vigorously to ensure the eggs cook gently from the residual heat, creating a creamy sauce. Add reserved pasta water a little at a time as needed to adjust the consistency of the sauce.
Season with additional black pepper and a small pinch of salt, if necessary, keeping in mind the saltiness of the cheese and pancetta.
Serve immediately, garnished with extra grated Parmesan or Pecorino Romano if desired.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 5772 mg | 251% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 4.1 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1147 mg | 88% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 595 mg | 13% | |
*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.
