Pasta Carbonara Recipe
A classic Italian pasta dish made with eggs, cheese, pancetta, and pepper.
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Main Ingredients
- 400 g Spaghetti
- 150 g Pancetta diced
- 2 Large eggs
- 1 Egg yolk
- 50 g Pecorino Romano cheese grated
- 50 g Parmesan cheese grated
- 2 cloves Garlic peeled and left whole
- to taste Salt
- to taste Freshly ground black pepper
1. Cook the spaghetti in a large pot of salted boiling water until al dente.
2. While the pasta is cooking, heat a skillet over medium heat and cook the pancetta until crispy. Add the garlic and cook for another minute, then remove the garlic.
3. In a mixing bowl, whisk together the eggs, egg yolk, Pecorino Romano, and Parmesan cheese.
4. Drain the pasta, reserving some of the pasta water. Add the pasta to the skillet with the pancetta and toss to coat.
5. Remove the skillet from the heat and quickly pour in the egg and cheese mixture, tossing to coat the pasta. Add reserved pasta water a little at a time until you reach the desired consistency.
6. Season with salt and freshly ground black pepper to taste. Serve immediately.
Calories: 450kcal | Carbohydrates: 50g | Protein: 20g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 200mg | Sodium: 800mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 300IU | Calcium: 200mg | Iron: 2mg