Spaghetti Carbonara

By ElshiferX · Italian cuisine

Prep time 10 min

Cook time 20 min

Total time 30 min

Servings 4 servings

Difficulty Medium

Calories 680

Nutrition Facts

Per serving · Estimated values

680 kcal

32g Protein

65g Carbs

28g Fat

3g Fiber

Sugar2g

Sodium860mg

Ingredients

400 grams spaghetti
200 grams pancetta or guanciale, diced
4 large eggs
2 egg yolks
100 grams Pecorino Romano, finely grated
50 grams Parmesan, finely grated
2 teaspoons black pepper, freshly cracked
1 tablespoons salt for pasta water

Steps

Step 1

Prepare the egg mixture: In a bowl, whisk together 4 large eggs, 2 egg yolks, 100 grams Pecorino Romano, finely grated, and 50 grams Parmesan, finely grated until smooth. Add 2 teaspoons black pepper, freshly cracked and mix well. Set aside.

Step 2

Cook the pancetta: In a large pan over medium heat, cook 200 grams pancetta or guanciale, diced until golden and crispy. Remove from heat and set aside, keeping the rendered fat in the pan.

Step 3

Cook the pasta: Bring a large pot of water to a boil and season generously with 1 tablespoons salt for pasta water. Cook 400 grams spaghetti until al dente according to package instructions. Reserve at least 1 cup of pasta water before draining.

Step 4

Combine pasta and pancetta: Add the drained spaghetti to the pan with the pancetta and fat. Toss well over low heat for 1 minute to coat the pasta.

Step 5

Add the egg mixture: Remove the pan from heat. Pour the egg and cheese mixture over the pasta, tossing constantly and adding pasta water a little at a time until you get a creamy, silky sauce.

Step 6

Serve: Plate immediately, finishing with extra grated Pecorino and a generous crack of black pepper.

Cooking Tips

↳ Never add the egg mixture to the pan while it's still on high heat — you'll get scrambled eggs, not carbonara.

↳ Reserve plenty of pasta water; it's the secret to a silky, flowing sauce.

↳ Use guanciale if you can find it — it's more authentic and flavourful than pancetta.

Variations

↳ Vegetarian: Replace pancetta with sautéed mushrooms for a meat-free version.

↳ Spicy: Add a pinch of red chilli flakes with the black pepper.

↳ Rigatoni Carbonara: Swap spaghetti for rigatoni — the sauce clings beautifully inside the tubes.

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