Quick Easy and Tasty Spaghetti Carbonara
Indulge in the creamy, savory goodness of Quick, Easy, and Tasty Spaghetti Carbonara, a classic Italian pasta dish made effortlessly in just 20 minutes! This recipe combines al dente spaghetti with crispy pancetta (or bacon), freshly minced garlic, and a luscious sauce of eggs and Parmesan cheese, creating a beautifully silky coating without the need for cream. By using reserved pasta water, the sauce achieves the perfect consistency, while freshly ground black pepper adds the final touch of flavor. Ideal for busy weeknights or last-minute dinner plans, this simple yet flavorful carbonara is proof that a restaurant-quality meal can be made right in your kitchen. Perfect for pasta lovers and comfort food enthusiasts alike!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 large eggs
- 100 grams Parmesan cheese, grated
- 150 grams pancetta or bacon, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper, freshly ground
- 120 milliliters pasta cooking water
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente.
While the pasta cooks, in a small bowl, whisk together the eggs and grated Parmesan cheese until well combined. Set aside.
In a large skillet over medium heat, heat the olive oil. Add the diced pancetta or bacon and cook until crispy, about 5-7 minutes.
Add the minced garlic to the skillet with the pancetta and sauté for 1 minute until fragrant. Turn off the heat and leave the skillet on the stove.
Once the spaghetti is cooked, reserve about 120 milliliters of the pasta cooking water. Drain the spaghetti and add it directly to the skillet with the pancetta and garlic.
Quickly toss the spaghetti with the pancetta and garlic until evenly coated. Work quickly so the skillet retains some heat.
Remove the skillet from the heat entirely. Pour the egg and Parmesan mixture over the spaghetti, stirring vigorously to create a creamy sauce. The residual heat from the pasta will cook the eggs gently. If the sauce is too thick, add a splash of the reserved pasta cooking water and mix until the desired consistency is reached.
Season the carbonara with freshly ground black pepper and, if needed, a small amount of salt (the pancetta and Parmesan are naturally salty).
Serve immediately, garnished with additional grated Parmesan and black pepper for extra flavor.
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 6979 mg | 303% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 5.1 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1265 mg | 97% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 744 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.
