Spaghetti Alla Carbonara from Feast Cookbook
Indulge in the timeless elegance of Spaghetti Alla Carbonara from the Feast Cookbook, a classic Italian pasta dish that's both simple and luxurious. This recipe highlights the bold flavors of crispy pancetta or guanciale, rich egg yolks, and a creamy blend of Pecorino Romano and Parmesan cheese. The magic lies in its silky sauce, created effortlessly by combining hot al dente spaghetti with the egg and cheese mixture off the heat, ensuring a perfectly smooth texture without the need for cream. Infused with freshly cracked black pepper and the savory depth of rendered pork fat, this dish is a comforting masterpiece ready in just 30 minutes. Perfect for weeknights or entertaining, serve it piping hot with extra cheese and pepper for an authentic Roman flair.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 150 grams pancetta or guanciale (Italian cured pork cheek)
- 3 large eggs
- 2 large egg yolks
- 80 grams Pecorino Romano cheese
- 40 grams Parmesan cheese
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package instructions.
While the pasta cooks, cut the pancetta or guanciale into small cubes. In a large skillet, cook the pork over medium heat, stirring frequently, until crispy and golden brown. Remove from heat and set aside, leaving the rendered fat in the skillet.
In a mixing bowl, combine the eggs and egg yolks. Grate the Pecorino Romano and Parmesan cheese into the bowl and whisk until smooth. Add a generous pinch of black pepper.
Once the pasta is cooked, reserve about 1 cup (240 ml) of the pasta cooking water and then drain the spaghetti.
Transfer the hot spaghetti directly into the skillet with the rendered pork fat. Toss well to coat the pasta with the fat.
Remove the skillet from the heat. Slowly pour the egg and cheese mixture over the pasta, tossing quickly to combine. The residual heat from the pasta will cook the eggs, turning them into a creamy sauce. If the sauce becomes too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Stir in the crispy pancetta or guanciale. Taste and adjust seasoning with additional black pepper, if desired.
Serve immediately, garnishing with extra Pecorino Romano and freshly cracked black pepper.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1139 mg | 380% | |
| Sodium | 6386 mg | 278% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 4.5 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1412 mg | 109% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 640 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.
