The Ultimate Spaghetti Carbonara
Indulge in the rich, creamy elegance of **The Ultimate Spaghetti Carbonara**, a traditional Italian classic perfected with simple, high-quality ingredients and effortless technique. This comforting dish pairs al dente spaghetti with crispy pancetta (or guanciale), a luxurious sauce of velvety egg yolks, and the savory depth of Parmesan and Pecorino Romano cheeses. Enhanced with freshly ground black pepper and a touch of olive oil, this recipe creates a restaurant-worthy meal in just 35 minutes. Master the art of carbonara with its signature silky sauce and bold, authentic flavors—perfect for a cozy dinner for four or an impressive entertaining option. Don't forget to garnish with an extra sprinkle of cheese for the ultimate finishing touch! Keywords: spaghetti carbonara, traditional Italian pasta, creamy carbonara sauce, pancetta recipe, easy Italian dinner.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 400 grams spaghetti
- 150 grams pancetta (or guanciale)
- 4 pieces egg yolks
- 1 piece large egg
- 50 grams Parmesan cheese, grated
- 50 grams Pecorino Romano cheese, grated
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
Bring a large pot of water to a boil and add 1 teaspoon of salt. Add the spaghetti and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining the spaghetti.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the pancetta (or guanciale) and cook until crispy, about 5-7 minutes. Remove the skillet from heat and set aside.
In a medium mixing bowl, combine the egg yolks, whole egg, grated Parmesan cheese, grated Pecorino Romano cheese, and freshly ground black pepper. Whisk until smooth and creamy.
Immediately after draining the pasta, transfer it to the skillet with the pancetta. Ensure the skillet is off the heat to prevent the eggs from scrambling.
Pour the egg and cheese mixture over the hot pasta and toss quickly to coat. Add a few tablespoons of reserved pasta water as needed to create a silky, creamy sauce.
Taste for seasoning and add more black pepper or cheese, if desired. Serve immediately with an extra sprinkle of Parmesan or Pecorino Romano cheese on top.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.8 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 305 mg | 23% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 178 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.
