Pasta with Carbonara Sauce
Indulge in the timeless elegance of Pasta with Carbonara Sauce, a creamy and flavorful Italian classic that's surprisingly simple to make. This recipe features al dente spaghetti coated in a luxurious sauce crafted from egg yolks, Parmesan, and Pecorino Romano, perfectly balanced with crispy pancetta (or guanciale) and the peppery kick of freshly ground black pepper. A touch of olive oil and optional garlic create a fragrant base, while a splash of starchy pasta water ensures the sauce achieves its signature silky texture. Perfect for a quick weeknight dinner or an indulgent dinner party centerpiece, this authentic carbonara recipe serves up restaurant-quality results with minimal effort. Garnish with extra cheese for an irresistible finish that will keep everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams spaghetti
- 150 grams pancetta (or guanciale)
- 4 units egg yolks
- 1 unit whole egg
- 75 grams Parmesan cheese, finely grated
- 25 grams Pecorino Romano cheese, finely grated (optional)
- 1 unit garlic clove (optional, for flavoring oil)
- 1 tablespoon 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.
While the pasta cooks, prepare the sauce. In a medium mixing bowl, whisk together the egg yolks, whole egg, Parmesan cheese, and Pecorino Romano (if using). Add a generous amount of freshly ground black pepper and set aside.
Cut the pancetta (or guanciale) into small cubes or strips. Heat the olive oil in a large skillet over medium heat. If using, add the garlic clove to the oil and sauté for 1-2 minutes to infuse the oil with flavor, then remove and discard the garlic.
Add the pancetta to the skillet and cook until it becomes crispy and golden, about 5-7 minutes. Remove the skillet from heat.
Once the pasta is cooked, reserve about 1 cup of the pasta water and then drain the spaghetti.
Quickly transfer the hot spaghetti to the skillet with the pancetta. Toss to coat the pasta in the rendered fat.
Slowly add the egg and cheese mixture to the pasta, tossing continuously to create a creamy sauce. If the sauce seems too thick, add reserved pasta water, 1 tablespoon at a time, until the desired consistency is achieved.
Taste and adjust seasoning with salt if needed (the cheeses and pancetta are naturally salty) and more black pepper.
Serve immediately, garnished with additional grated Parmesan and more freshly ground black pepper if desired.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1111 mg | 370% | |
| Sodium | 6302 mg | 274% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 4.7 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1287 mg | 99% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 764 mg | 16% | |
*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.
