Tuscan Carbonara
Elevate your pasta night with this irresistible Tuscan Carbonara, a luxurious twist on the classic Italian dish that combines creamy indulgence with bold Mediterranean flavors. This recipe blends perfectly al dente spaghetti with crispy pancetta, fragrant garlic, and sweet sun-dried tomatoes packed in oil for a deliciously savory base. A rich sauce made from egg yolks, Pecorino Romano cheese, and a touch of heavy cream ties everything together, while freshly chopped parsley adds a vibrant finish. The reserved pasta water ensures the sauce reaches a luscious, silky consistency, making every bite a decadent delight. Ideal for busy weeknights or special occasions, this 35-minute wonder is a masterpiece of rustic simplicity and gourmet flair. Serve it hot, garnished with extra cheese and pepper, for an authentic taste of Tuscany that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 150 grams pancetta
- 80 grams sun-dried tomatoes (packed in oil)
- 4 egg yolks
- 70 grams Pecorino Romano cheese (grated)
- 60 milliliters heavy cream
- 2 garlic cloves (minced)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper (freshly ground)
- 120 milliliters pasta water (reserved)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to the package instructions. Reserve 120 milliliters (½ cup) of the pasta water, then drain the pasta.
While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and pancetta, and cook for 4–5 minutes, stirring occasionally, until the pancetta is browned and crispy.
Add the minced garlic to the skillet, and sauté for 1 minute until fragrant. Stir in the sun-dried tomatoes and cook for another 2–3 minutes to warm them through.
In a medium mixing bowl, whisk together the egg yolks, Pecorino Romano cheese, heavy cream, salt, and pepper until smooth and creamy.
Reduce the skillet heat to low to prevent the sauce from scrambling. Add the cooked spaghetti to the skillet and toss to combine with the pancetta and sun-dried tomatoes.
Slowly pour the egg yolk mixture into the skillet, tossing the pasta continuously to coat evenly. Add the reserved pasta water gradually, a few tablespoons at a time, until the sauce reaches the desired creamy consistency.
Remove the skillet from the heat and sprinkle the chopped parsley over the pasta. Toss gently to combine.
Divide the Tuscan Carbonara among four bowls or plates. Serve immediately, garnished with extra Pecorino Romano and freshly ground black pepper, if desired.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 1529 mg | 66% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.9 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 213 mg | 16% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 572 mg | 12% | |
*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.
