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Classic Spaghetti Carbonara
- Total Time: 25
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A quick and easy recipe for a classic Italian dish made with spaghetti, eggs, cheese, and pancetta.
Ingredients
Scale
- 400g spaghetti
- 100g pancetta, diced
- 2 large eggs
- 100g Pecorino Romano cheese, grated
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
- Fry the pancetta in a pan until crispy, then remove from heat.
- Whisk together the eggs and grated cheese in a bowl until well combined.
- Drain the spaghetti, reserving some cooking water. Add the hot spaghetti to the pancetta in the pan.
- Toss the spaghetti with the pancetta, then immediately pour the egg and cheese mixture over the spaghetti, stirring quickly to create a creamy sauce.
- Add reserved pasta water as needed to achieve the desired consistency.
- Season with salt and freshly ground black pepper to taste, and serve immediately.
Notes
For a richer flavor, you can replace pancetta with guanciale. Serve with extra grated cheese on top.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 210mg