To Die for Carbonara Sauce
Indulge in pure Italian comfort food with this "To Die for Carbonara Sauce" recipe, a rich and creamy pasta dish that will elevate your weeknight dinners or special occasions. This authentic carbonara combines the salty crispness of pancetta or guanciale with the luxurious creaminess of egg yolks, Parmesan, and Pecorino Romano cheeses, creating a velvety sauce that clings perfectly to al dente pasta. Freshly cracked black pepper adds a bold, peppery kick, while a splash of reserved pasta water ensures the sauce achieves its signature silky texture. Ready in just 35 minutes and made with simple ingredients, this dish is an elegant yet approachable Italian classic. Serve it hot with extra cheese on top for the ultimate flavor experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g Spaghetti or pasta of choice
- 150 g Pancetta or guanciale (diced)
- 4 large Egg yolks
- 60 g Parmesan cheese (finely grated)
- 40 g Pecorino Romano cheese (finely grated)
- 1 small Garlic clove (optional, smashed and peeled)
- 1 to taste Salt
- 1 to taste Black pepper (freshly cracked)
- 120 ml Pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti or pasta and cook until al dente according to the package instructions. Reserve 120 ml (1/2 cup) of pasta cooking water before draining.
While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy, about 5-7 minutes. If using, add the smashed garlic clove to the skillet midway through cooking to infuse flavor, then remove it before proceeding.
In a medium mixing bowl, whisk together the egg yolks, Parmesan cheese, and Pecorino Romano cheese until smooth. Set aside.
Once the pasta is cooked and drained, transfer it into the skillet with the pancetta. Toss to coat the pasta in the rendered fat.
Turn off the heat and allow the skillet to cool for 1-2 minutes. This step is essential to avoid scrambling the eggs in the next step.
Slowly pour the egg and cheese mixture over the pasta, tossing quickly to combine. Gradually add a bit of the reserved pasta water, one tablespoon at a time, to achieve a glossy, creamy sauce. You may not need all of the water.
Season generously with freshly cracked black pepper. Taste and adjust with salt as needed.
Serve immediately, garnished with additional grated Parmesan or Pecorino Romano, if desired. Enjoy!
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 6692 mg | 291% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 2.8 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1211 mg | 93% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 673 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.
