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The Art of Crafting Perfect Carbonara: A Taste of Italy in Your Kitchen

The Art of Crafting Perfect Carbonara: A Taste of Italy in Your Kitchen


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5 from 1 review

  • Author: Emma lafifi
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

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