Spaghetti Carbonara
User Reviews
4.9
72 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
744 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Carbonara
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Spaghetti carbonara, a pasta and sauce rich with Parmigiano-Reggiano cheese and guanciale, pancetta, or bacon, is a quick and easy dinner that takes just 25 minutes from stove to table.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 ounces thickly sliced guanciale, pancetta, or slab bacon cut into 1/4-inch (6-mm) cubes
- 2 tablespoons kosher salt
- 1 pound Spaghetti
- 3 large eggs plus 1 large egg yolk well beaten
- 3/4 cup grated parmigiano-reggiano combined with 1/4 cup grated pecorino Romano
- freshly ground black pepper
Instructions
- Grab your largest skillet and place it over medium heat. Pour in the olive oil and wait for it to ripple.
- Toss in the guanciale (or pancetta or bacon) and cook, stirring often, until crisp. Slide the skillet off the heat.
- Meanwhile, in a large pot, bring 6 quarts of water to a boil. Add the salt and spaghetti and cook, stirring to prevent the strands from clumping, until al dente.
- Working quickly, grab big bunches of cooked spaghetti with tongs and add them to the skillet with the guanciale. ☞ TESTER TIP: The cooking water that dribbles from the pasta will make the sauce silky while not cooking the eggs.
- Immediately add the eggs and half the cheese to the skillet and toss well. If the dish isn't as creamy as you'd like, add a small ladleful of the cooking water.
- Sprinkle generously with pepper and serve at once. Pass the remaining cheese at the table.
Notes
- Raw egg warning--Remember, this spaghetti alla carbonara recipe contains raw eggs. So, use care if making the dish for the very young, the very old, the very pregnant, or the very immuno-compromised. For the rest of you, sit down to this outrageously easy and traditional Italian carbonara recipe with gusto.
- Get prepped--Have all your ingredients prepped and ready to go, as this pasta dish comes together in just minutes once you begin cooking.
- Storage and reheating--Store leftover spaghetti carbonara in a sealed container in the refrigerator for up to 2 days. Reheat in a skillet over low heat until heated through. Add a splash of water (or pasta cooking water) to loosen the sauce, if needed.
Nutrition Information
Show Details
Serving
1portion
Calories
744kcal
(37%)
Carbohydrates
86g
(29%)
Protein
29g
(58%)
Fat
30g
(46%)
Saturated Fat
11g
(55%)
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
179mg
(60%)
Sodium
4083mg
(170%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 744 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 744kcal | 37% |
| Carbohydrates | 86g | 29% |
| Protein | 29g | 58% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 179mg | 60% |
| Sodium | 4083mg | 170% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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