Description
Spaghetti Carbonara offers an irresistible blend of crispy pancetta and creamy egg yolks, creating a quick and satisfying meal perfect for any occasion. Enjoy the flavors of Italy with this easy dish that makes for a delightful dinner.
Ingredients
Scale
- 16 oz spaghetti
- 5 oz pancetta or guanciale
- 4 large egg yolks
- 1 cup freshly grated parmigiano reggiano cheese
- 1 tbsp salt for pasta water
- Freshly crushed Black Pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil, then add spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
- Dice the pancetta or guanciale into small pieces. Heat a large skillet over medium heat, add the diced meat, and cook until golden brown and crispy. Remove the crispy pieces with a slotted spoon and place them on a paper towel-lined plate, keeping the fat in the skillet.
- In a separate bowl, mix the egg yolks with most of the grated Parmigiano Reggiano, whisking vigorously until smooth. Season with black pepper.
- Return the hot pasta to the skillet with the reserved fat and toss briefly over low heat, then remove from heat. Pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce.
- If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until reaching desired consistency. Stir in the reserved crispy pancetta or guanciale.
- Serve immediately, garnished with remaining grated Parmigiano Reggiano and extra black pepper.
Notes
Make sure to reserve the pasta water for adjusting sauce consistency.
Use high-quality pancetta or guanciale for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 250mg