Pasta Alla Carbonara
Indulge in the rich, velvety flavors of Pasta Alla Carbonara, a timeless Italian classic that unites simplicity with sophistication. This delectable dish features perfectly al dente spaghetti tossed in a creamy sauce made from silky egg yolks and nutty Pecorino Romano cheese, with crispy pancetta (or guanciale) adding a savory depth. A sprinkle of freshly ground black pepper ties the flavors together, while a splash of reserved pasta water ensures the sauce clings to every strand of pasta. With its quick 30-minute preparation time and straightforward technique, this authentic Carbonara recipe is a must-try for weeknight dinners or elegant entertaining. Serve it immediately with an extra grating of Pecorino for an irresistible touch of Italian authenticity.
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Recipe Information
Ingredients
- 400 g Spaghetti
- 150 g Pancetta (or guanciale)
- 4 large Egg yolks
- 100 g Pecorino Romano cheese
- 1 tsp Freshly ground black pepper
- 1 tsp Salt
- 100 ml Reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
While the pasta is cooking, prepare the pancetta. Cut it into small cubes or strips.
Heat a large, non-stick skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside.
In a medium bowl, whisk together the egg yolks, finely grated Pecorino Romano cheese, and freshly ground black pepper until smooth and creamy.
Once the pasta is cooked, reserve about 100 ml of the pasta water before draining it.
Immediately transfer the hot, drained spaghetti into the skillet with the pancetta. Toss to combine.
Quickly add the egg yolk and cheese mixture, tossing rapidly to coat the pasta. The residual heat will cook the eggs, creating a creamy sauce.
If needed, gradually add a few tablespoons of the reserved pasta water to thin the sauce and help it coat the spaghetti evenly.
Taste and add additional salt or black pepper if necessary.
Serve immediately, topped with extra grated Pecorino Romano cheese and a sprinkle of black pepper. Enjoy your authentic Pasta Alla Carbonara!
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 6254 mg | 272% | |
| Total Carbohydrate | 131.4 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 | 1233 mg | 95% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 586 mg | 12% | |
*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.
