Description
Spaghetti carbonara is an exquisite Italian dish that brings the flavors of Rome right to your table. This timeless classic features al dente spaghetti tossed in a creamy sauce made from fresh eggs, sharp Pecorino Romano cheese, crispy pancetta, and a generous sprinkle of black pepper. The magic lies in the technique; as the hot pasta combines with the egg mixture, it creates a velvety sauce without needing any cream. Perfect for a quick weeknight meal or a special occasion, this recipe captures the essence of comfort food while being simple enough for cooks of all skill levels. In just under 30 minutes, you can enjoy this delightful dish that promises to impress family and friends alike.
Ingredients
- 400g spaghetti
- 150g pancetta (or guanciale)
- 3 large egg yolks
- 100g Pecorino Romano cheese (grated)
- Freshly cracked black pepper
Instructions
- Cook spaghetti in salted boiling water until al dente; reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, cook diced pancetta until crispy.
- Whisk together egg yolks and grated cheese in a bowl; set aside.
- Combine drained spaghetti with pancetta in the skillet off heat; toss to mix.
- Pour in the egg mixture while tossing quickly to create a creamy sauce; add reserved pasta water gradually for desired consistency.
- Serve immediately with extra black pepper on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 560
- Sugar: 2g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 220mg
Keywords: - Use fresh ingredients for optimal flavor. - Remove the pan from heat before adding the egg mixture to prevent scrambling. - Consider adding peas or mushrooms for variations.