Spaghetti Carbonara
Experience the mouthwatering simplicity of Spaghetti Carbonara, a beloved Italian pasta dish that combines rich, creamy textures with bold flavors. Featuring perfectly cooked al dente spaghetti, crispy pancetta, and a luxurious sauce crafted from eggs, Pecorino Romano, and Parmesan cheese, this classic recipe is a testament to the beauty of minimal ingredients done right. Enhanced with aromatic garlic and freshly ground black pepper, this carbonara delivers traditional flavors with a comforting, homemade touch. Ready in just 30 minutes and perfect for serving up to four, it’s an easy yet impressive dish for weeknight dinners or special occasions. Serve piping hot with an extra sprinkle of cheese for an authentic Italian experience that will have everyone coming back for seconds. Keywords: traditional spaghetti carbonara, authentic Italian recipe, quick and easy pasta dish, creamy carbonara sauce, weeknight dinner ideas.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 150 grams pancetta
- 4 large eggs
- 100 grams Pecorino Romano cheese, grated
- 50 grams Parmesan cheese, grated
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 2 cloves garlic cloves, minced
Instructions
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
While the pasta is cooking, cut the pancetta into small cubes.
In a medium-sized skillet over medium heat, cook the pancetta until it is crispy, about 5-7 minutes. Add the minced garlic to the pancetta and cook for an additional 1-2 minutes, until fragrant. Remove from heat.
In a medium bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, and a generous amount of black pepper until well combined.
Once the pasta is cooked, reserve about 1 cup of the pasta water and then drain the spaghetti.
Quickly add the hot spaghetti to the pancetta and garlic mixture in the skillet and toss to coat. The heat from the pasta will soften the remaining ingredients.
Remove the skillet from any direct heat and slowly pour the egg and cheese mixture over the pasta, tossing quickly to prevent the eggs from scrambling. The residual heat from the pasta will cook the eggs gently, forming a creamy sauce.
If the spaghetti looks too dry, add a splash of the reserved pasta water to achieve the desired consistency.
Serve immediately with additional grated Pecorino Romano, a sprinkle of black pepper, and enjoy this comforting classic dish.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 6153 mg | 268% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 4.4 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1156 mg | 89% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1122 mg | 24% | |
*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.
