Pasta Carbonara
Indulge in the timeless charm of Pasta Carbonara, a classic Italian recipe brimming with rich, creamy flavor and simple elegance. This dish pairs al dente spaghetti with crispy pancetta or guanciale, creating a savory foundation for the velvety sauce made from egg yolks and a perfect blend of Parmesan and Pecorino Romano cheeses. With just a hint of garlic (optional) and freshly ground black pepper, this Carbonara recipe is a testament to the magic of minimal ingredients. Ready in under 30 minutes, it’s an ideal choice for weeknight dinners or an impressive meal for entertaining. Serve this irresistible Pasta Carbonara with an extra sprinkle of cheese on top for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 150 grams Pancetta or guanciale
- 4 pieces Egg yolks
- 50 grams Grated Parmesan cheese
- 50 grams Grated Pecorino Romano cheese
- 2 cloves Garlic (optional)
- 1 to taste Salt
- 1 to taste Freshly ground black pepper
- 1 tablespoon Olive oil
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta or guanciale and cook until golden and crispy, about 5–7 minutes. If desired, add the minced garlic in the last 1–2 minutes for additional flavor, then remove the garlic before proceeding.
In a medium bowl, whisk together the egg yolks, Parmesan cheese, Pecorino Romano cheese, and a generous pinch of black pepper to form a creamy mixture. Set aside.
Reserve about 1 cup of pasta cooking water, then drain the cooked spaghetti.
Add the drained spaghetti to the skillet with the crispy pancetta. Turn off the heat but keep the pan warm.
Slowly pour the egg and cheese mixture over the pasta, tossing quickly to coat the spaghetti evenly. Add a splash of the reserved pasta water, a little at a time, to help create a smooth, creamy sauce.
Taste and adjust the seasoning with additional salt and pepper as needed.
Serve immediately with extra grated Pecorino Romano or Parmesan cheese on top, if desired.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 6097 mg | 265% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 4.1 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1271 mg | 98% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 656 mg | 14% | |
*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.
