Spaghetti a La Carbonara
Indulge in the timeless flavors of Italy with this authentic Spaghetti a La Carbonara recipe, a creamy and luxurious pasta dish that’s both comforting and elegant. Featuring al dente spaghetti enveloped in a silky sauce made from egg yolks, Pecorino Romano cheese, and the savory richness of crispy pancetta or guanciale, this dish is a celebration of simple yet bold flavors. A hint of garlic and a generous sprinkle of freshly ground black pepper elevate this classic, while the heat from the pasta perfectly emulsifies the sauce into a smooth coating without the need for cream. Ready in just 30 minutes, this easy carbonara recipe is ideal for weeknight dinners or special occasions. Serve it fresh with a garnish of extra cheese for a meal that’s irresistibly satisfying and authentically Italian.
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Recipe Information
Ingredients
- 400 g Spaghetti
- 4 pieces Egg yolks
- 1 piece Whole egg
- 100 g Pecorino Romano cheese, grated
- 150 g Pancetta or guanciale, diced
- 1 piece Garlic clove
- 1 to taste Salt
- 1 to taste Black pepper, freshly ground
- 1 tbsp Olive oil
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining the spaghetti.
While the pasta cooks, prepare the sauce. In a medium bowl, whisk together the egg yolks, whole egg, and grated Pecorino Romano cheese until smooth. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy, about 5-7 minutes. Add the garlic clove and sauté for 1 minute, just to flavor the oil, then remove and discard the garlic.
Reduce the heat to low. Add the drained spaghetti to the skillet with the pancetta and toss to combine.
Remove the skillet from the heat and immediately pour the egg and cheese mixture over the hot pasta, tossing quickly to coat. The residual heat from the pasta will cook the eggs into a creamy sauce. Add reserved pasta water, a little at a time, to loosen the sauce if needed.
Season with freshly ground black pepper and additional grated Pecorino Romano, if desired.
Serve immediately, garnished with extra cheese and black pepper.
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1129 mg | 376% | |
| Sodium | 6863 mg | 298% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.0 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1151 mg | 89% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 733 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.
