Description
Pasta Carbonara is an iconic Italian dish made with pasta, eggs, cheese, pancetta, and black pepper. Simple, creamy, and full of flavor.
Ingredients
Scale
- 400 grams of pasta (spaghetti or other long pasta)
- 150 grams of pancetta or guanciale, diced
- 3 large eggs (2 egg yolks for extra creaminess)
- 100 grams of Pecorino Romano cheese, grated (or Parmesan as a substitute)
- Freshly cracked black pepper, to taste
- Salt for pasta water (use sparingly)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, cook the pasta until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Prepare the meat: In a pan, cook the diced pancetta or guanciale over medium heat until crispy, about 5-7 minutes. Remove from heat and keep warm.
- Make the sauce: In a bowl, whisk together eggs, grated Pecorino Romano, and freshly cracked black pepper until fully combined.
- Combine everything: Add the cooked pasta to the pan with pancetta and toss to coat. Quickly pour the egg and cheese mixture over the pasta, stirring continuously. Add reserved pasta water if needed to adjust the sauce’s consistency.
- Adjust seasoning: Taste the pasta and adjust the seasoning as needed. Serve immediately with extra cheese and black pepper if desired.
Notes
- Make sure to cook the pasta al dente to maintain its texture in the sauce.
- Stir the egg mixture quickly when adding it to the pasta to prevent scrambling.
- Use the best quality cheese and pancetta or guanciale for optimal flavor.
- Serve immediately to enjoy the creamy texture at its best.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 900mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 220mg
Keywords: Pasta Carbonara, classic Italian pasta, creamy carbonara, spaghetti carbonara, pancetta carbonara, Pecorino Romano, easy pasta recipe