Spaghetti Carbonara
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
437 kcal
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Course
Main Course
Spaghetti Carbonara
Description
Spaghetti Carbonara combines spaghetti, pancetta (or guanciale or bacon), garlic, eggs, and Parmesan cheese into a rich and creamy pasta dish. The pancetta is cooked until crisp, then garlic is briefly sautéed in the same pan to infuse flavor. The pasta is cooked al dente and combined hot with the egg and cheese mixture off the heat, using reserved pasta water to adjust the sauce to a smooth, creamy consistency without scrambling the eggs.
The dish offers a silky sauce coating the noodles with savory pancetta pieces and a slight peppery kick. It is important to use room temperature eggs and not rinse the pasta after cooking so the sauce adheres well. Carbonara is served immediately, optionally garnished with parsley or extra Parmesan cheese for more flavor and color.
This classic Italian pasta is best enjoyed fresh for its creamy texture but can be stored in the refrigerator for 3 to 4 days. Because of the creamy egg sauce, freezing is not recommended. It is a satisfying meal that emphasizes the balance of simple ingredients and timing.
Before starting, prepare all ingredients and make sure eggs are at room temperature. Reserve pasta water during cooking to help create the perfect sauce consistency after mixing in the eggs and cheese.
Ingredients
- 1 pound spaghetti
- 6 lices pancetta or guanciale or bacon, chopped
- 2 cloves garlic minced
- 3 large egg
- 1 cup Parmesan Cheese or pecarino ramano, shredded
- black pepper to taste
Instructions
- In a medium bowl, whisk together eggs, parmesan cheese, and black pepper. Set aside.
- In a large skillet, cook pancetta over medium heat until crisp. Remove from the pan with a slotted spoon and set aside. Add garlic to the pan and cook for 1 minute.
- Meanwhile, cook pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water. Drain well but do not rinse.
- Add the hot drained pasta to the skillet with the garlic, and toss to coat.
- Remove the skillet from the heat and pour in the egg mixture, mixing well with tongs. If needed, add reserved pasta water to adjust the consistency of the sauce.
- Add the pancetta or bacon, and toss until combined. Season with additional salt to taste.
- Serve hot, garnished with parsley or additional parmesan cheese if desired.
Notes
- Use eggs at room temperature to prevent curdling when mixing with hot pasta.
- Cook pasta until al dente to provide ideal texture and sauce absorption.
- Do not rinse pasta after cooking to retain starch for sauce adhesion.
- Reserve some pasta water to adjust sauce thickness and achieve a creamy finish.
- Prepare all ingredients beforehand as this dish cooks and comes together quickly.
- Store leftovers in the refrigerator for up to 3-4 days; avoid freezing due to creamy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437 | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 102mg | 34% |
| Sodium | 395mg | 16% |
| Potassium | 241mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 227mg | 23% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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