Spaghetti Carbonara
A traditional Roman pasta dish made with eggs, cheese, pancetta, and pepper.
Ingredients
Pasta
- 400 g Spaghetti Use high-quality pasta for the best texture.
Sauce Ingredients
- 150 g Pancetta Can substitute with guanciale or bacon.
- 4 large Eggs Use fresh eggs for best results.
- 100 g Parmesan Cheese Freshly grated is preferred.
- 1 tsp Black Pepper Freshly ground for best flavor.
Instructions
Preparation
- Boil the spaghetti in a large pot of salted water until al dente.
- Meanwhile, in a pan, cook the pancetta over medium heat until crispy.
- In a bowl, whisk together the eggs, grated Parmesan, and a generous amount of black pepper.
Combining
- Once the spaghetti is cooked, reserve a cup of pasta water and drain the rest.
- Quickly add the hot spaghetti to the pan with pancetta and remove from heat.
- Pour the egg and cheese mixture over the spaghetti, adding reserved pasta water as needed to create a creamy sauce.
Serving
- Serve immediately with additional grated Parmesan and black pepper on top.
Notes
For a richer flavor, add a touch of garlic while cooking the pancetta. Make sure the heat is off when adding the egg mixture to prevent scrambling.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 75gProtein: 20gFat: 24gSaturated Fat: 8gSodium: 900mgFiber: 3gSugar: 2g
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