Spaghetti Carbonara Ala Expat
Elevate your pasta night with "Spaghetti Carbonara Ala Expat," a rich and creamy take on the Italian classic that’s designed for bold flavor and easy preparation. This recipe combines spaghetti coated in a luscious sauce made from egg yolks, pecorino romano, and parmesan cheese, with crispy pancetta or streaky bacon adding a smoky, savory kick. The secret to its silky texture lies in gently tossing the hot pasta with the egg mixture off the heat, creating a perfect emulsion without scrambling. A hint of garlic-infused olive oil and a crack of fresh black pepper complete this indulgent yet comforting dish. Ready in just 30 minutes, this crowd-pleaser is ideal for busy weeknights or impressing guests with minimal effort. Serve with extra cheese for the ultimate comfort food experience! Keywords: creamy spaghetti carbonara, classic Italian pasta recipe, easy carbonara with bacon.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 150 grams pancetta or streaky bacon
- 4 large egg yolks
- 1 large whole egg
- 60 grams pecorino romano cheese
- 40 grams parmesan cheese
- 1 garlic clove
- 0.5 teaspoons black pepper
- 2 teaspoons salt
- 1 tablespoon olive oil
Instructions
Fill a large pot with water, add 2 teaspoons of salt, and bring to a boil. Cook the spaghetti according to package instructions until al dente, reserving 1 cup of pasta water before draining.
While the pasta cooks, cut the pancetta or streaky bacon into small cubes or strips.
In a medium-sized mixing bowl, whisk together the egg yolks, whole egg, grated pecorino romano, grated parmesan, and black pepper into a smooth mixture. Set aside.
Peel the garlic clove and smash it lightly with the side of a knife blade.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the garlic clove and let it sizzle for 1 minute to infuse the oil, then remove and discard the garlic.
Add the pancetta or bacon to the skillet and cook until crispy and golden, about 5-7 minutes. Turn off the heat but keep the skillet warm.
Once the spaghetti is cooked and drained, add it directly to the skillet with the pancetta or bacon, stirring to coat the pasta in the rendered fat.
Remove the skillet from the heat entirely, and wait 1-2 minutes for it to cool slightly. Gradually pour the egg and cheese mixture over the pasta, tossing quickly to create a creamy sauce. Add reserved pasta water, one tablespoon at a time, if needed, to adjust the consistency.
Serve immediately, topped with extra grated pecorino romano or parmesan, and a pinch of black pepper, if desired.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 1864 mg | 81% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.8 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 235 mg | 18% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 171 mg | 4% | |
*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.
