Pasta with Carbonara Sauce
Indulge in the timeless elegance of Pasta with Carbonara Sauce, a creamy and flavorful Italian classic that's surprisingly simple to make. This recipe features al dente spaghetti coated in a luxurious sauce crafted from egg yolks, Parmesan, and Pecorino Romano, perfectly balanced with crispy pancetta (or guanciale) and the peppery kick of freshly ground black pepper. A touch of olive oil and optional garlic create a fragrant base, while a splash of starchy pasta water ensures the sauce achieves its signature silky texture. Perfect for a quick weeknight dinner or an indulgent dinner party centerpiece, this authentic carbonara recipe serves up restaurant-quality results with minimal effort. Garnish with extra cheese for an irresistible finish that will keep everyone coming back for seconds!
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Ingredients
- 400 grams spaghetti
- 150 grams pancetta (or guanciale)
- 4 units egg yolks
- 1 unit whole egg
- 75 grams Parmesan cheese, finely grated
- 25 grams Pecorino Romano cheese, finely grated (optional)
- 1 unit garlic clove (optional, for flavoring oil)
- 1 tablespoon olive oil
- 0 to taste salt
- 0 to taste black pepper, freshly ground
Directions
Step 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
Step 2
While the pasta cooks, prepare the sauce. In a medium mixing bowl, whisk together the egg yolks, whole egg, Parmesan cheese, and Pecorino Romano (if using). Add a generous amount of freshly ground black pepper and set aside.
Step 3
Cut the pancetta (or guanciale) into small cubes or strips. Heat the olive oil in a large skillet over medium heat. If using, add the garlic clove to the oil and sauté for 1-2 minutes to infuse the oil with flavor, then remove and discard the garlic.
Step 4
Add the pancetta to the skillet and cook until it becomes crispy and golden, about 5-7 minutes. Remove the skillet from heat.
Step 5
Once the pasta is cooked, reserve about 1 cup of the pasta water and then drain the spaghetti.
Step 6
Quickly transfer the hot spaghetti to the skillet with the pancetta. Toss to coat the pasta in the rendered fat.
Step 7
Slowly add the egg and cheese mixture to the pasta, tossing continuously to create a creamy sauce. If the sauce seems too thick, add reserved pasta water, 1 tablespoon at a time, until the desired consistency is achieved.
Step 8
Taste and adjust seasoning with salt if needed (the cheeses and pancetta are naturally salty) and more black pepper.
Step 9
Serve immediately, garnished with additional grated Parmesan and more freshly ground black pepper if desired.
Nutrition Facts
| Serving size | (793.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2061.5 |
| Total Fat 124.5g | 0% |
| Saturated Fat 50.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1111.3mg | 0% |
| Sodium 6302.1mg | 0% |
| Total Carbohydrate 131.8g | 0% |
| Dietary Fiber 7.9g | 0% |
| Total Sugars 4.7g | |
| Protein 97.0g | 0% |
| Vitamin D 119.6IU | 0% |
| Calcium 1287.0mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 764.5mg | 0% |
Source of Calories