Spaghetti Alla Carbonara
Indulge in the rich, authentic flavors of Italy with Spaghetti Alla Carbonara, a timeless Roman classic that celebrates simplicity and bold taste. This dish combines al dente spaghetti with crispy pancetta or guanciale, enveloped in a luxuriously silky sauce made from egg yolks, a whole egg, and finely grated Pecorino Romano cheese. Freshly cracked black pepper adds a subtle spice, while the rendered pork fat infuses every bite with unparalleled depth. Perfectly balanced and incredibly satisfying, this 30-minute recipe is a true testament to the beauty of cooking with high-quality, minimal ingredients. Serve it piping hot, garnished with extra Pecorino and black pepper, for a comforting dinner that feels both indulgent and effortlessly elegant. Keywords: Spaghetti Alla Carbonara, authentic Italian pasta, creamy carbonara recipe, traditional Roman dish.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 150 grams Pancetta or Guanciale (Italian cured pork)
- 4 large Egg yolks
- 1 large Whole egg
- 100 grams Pecorino Romano cheese, finely grated
- 1 teaspoon Black pepper, freshly ground
- 1 tablespoon Salt
- 4 liters Water
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water.
Cook the spaghetti in the boiling water until al dente, following the package instructions (usually about 8-10 minutes).
While the pasta is cooking, prepare the pancetta or guanciale by cutting it into small cubes.
Heat a large skillet over medium heat and cook the pancetta cubes until they are crisp and golden, about 5-7 minutes. Remove the skillet from the heat and set aside.
In a mixing bowl, whisk together the egg yolks, the whole egg, and the finely grated Pecorino Romano cheese until smooth. Add the freshly ground black pepper and mix well.
Once the spaghetti is cooked, reserve 250 ml (1 cup) of the pasta water before draining the pasta.
Add the hot drained spaghetti to the skillet with the cooked pancetta. Toss to combine and coat the pasta in the rendered fat.
Working quickly, pour the egg and cheese mixture over the hot pasta, stirring vigorously to create a creamy sauce. Avoid scrambling the eggs by ensuring the skillet is off the heat while mixing.
If the sauce is too thick, add a small amount of the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency.
Serve immediately, garnished with additional grated Pecorino Romano and a sprinkle of freshly ground black pepper.
Nutrition Facts
Calories |
2109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1147 mg | 382% | |
| Sodium | 11503 mg | 500% | |
| Total Carbohydrate | 132.0 g | 48% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 4.7 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1500 mg | 115% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 726 mg | 15% | |
*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.
