Description
Discover the secret to making authentic Italian Carbonara with this recipe, featuring creamy sauce, crispy pancetta, and perfectly cooked pasta that will transport you straight to Rome
Ingredients
Scale
- 400g spaghetti or fettuccine
- 150g pancetta or guanciale, diced
- 3 large eggs
- 100g Pecorino Romano cheese, grated
- 50g Parmigiano-Reggiano cheese, grated
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
- In a skillet over medium heat, cook pancetta or guanciale until crispy, about 5-7 minutes. Remove from heat and set aside.
- In a bowl, whisk together eggs, Pecorino Romano, and Parmigiano-Reggiano until well combined. Season with black pepper.
- Once the pasta is cooked, reserve about 1 cup of pasta water, then drain the pasta.
- Quickly add the hot pasta to the skillet with the pancetta. Remove from heat and stir in the egg mixture, adding reserved pasta water gradually until the sauce reaches a creamy consistency.
- Serve immediately, garnished with additional cheese, black pepper, and parsley if desired.
Notes
For a traditional touch, use guanciale instead of pancetta, and make sure the eggs are at room temperature for the creamiest sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Category & Cuisine
- Cuisine: Italian
Nutrition
- Calories: 550 kcal
- Sodium: 800mg
- Fat: 25g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 22g