Description
A creamy and classic carbonara made with pasta, eggs, cheese, and savory pancetta, creating a rich and comforting Italian dish.
Ingredients
- 8 oz spaghetti
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 4 oz pancetta, diced
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the spaghetti until al dente. Reserve about 1/2 cup of pasta water, then drain.
- In a bowl, whisk together the eggs and grated Parmesan cheese until smooth.
- In a skillet over medium heat, cook the pancetta until crisp. Add minced garlic and cook briefly until fragrant.
- Reduce heat to low. Add the drained pasta to the skillet and toss to coat in the rendered fat.
- Remove the skillet from heat and quickly stir in the egg and cheese mixture, tossing constantly to create a creamy sauce. Add reserved pasta water as needed to loosen the sauce.
- Season with salt and plenty of black pepper. Serve immediately with extra cheese if desired.
Notes
- Work quickly when adding the eggs to avoid scrambling.
- Reserve pasta water helps create a silky sauce.
- Use Pecorino Romano for a more traditional flavor.
- Best served immediately while hot and creamy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 220 mg
