Description
A classic Italian pasta dish with creamy egg sauce, crispy pancetta, and Parmesan cheese.
Ingredients
Scale
- 400g spaghetti
- 200g pancetta, diced
- 3 large eggs
- 50g Parmesan cheese, grated
- 50g Pecorino Romano cheese, grated
- 1 clove garlic, minced
- Freshly ground black pepper
- Salt to taste
Instructions
- Boil the spaghetti in salted water until al dente.
- Fry the pancetta in a pan until crispy.
- Whisk the eggs and mix with grated cheeses.
- Drain the pasta, reserving some pasta water.
- Toss the hot pasta with pancetta, then quickly mix in the egg-cheese mixture.
- Add reserved pasta water if needed for creaminess.
- Season with black pepper and serve immediately.
Notes
- Use fresh eggs for best results.
- Do not overcook the eggs—they should coat the pasta, not scramble.
- Authentic carbonara does not use cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg
Keywords: carbonara, pasta, Italian, pancetta, eggs