Sfoglia's Spaghetti Carbonara

Transport your taste buds to Italy with Sfoglia's Spaghetti Carbonara, a luscious take on the timeless Roman classic. This recipe combines perfectly al dente spaghetti with crispy pancetta and a rich, velvety sauce made from creamy egg yolks and finely grated Pecorino Romano cheese. The dish is beautifully accented with freshly ground black pepper, creating a delightful balance of salty, savory, and peppery flavors. The secret lies in reserving a splash of pasta water to achieve a flawlessly silky texture without the need for heavy cream. Ready in just 30 minutes, this elegant yet comforting meal is perfect for weeknight dinners or special gatherings. Serve it piping hot, topped with extra Pecorino and a sprinkle of black pepper for a restaurant-quality finish at home!

Nutriscore Rating: 51/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams Spaghetti
• 150 grams Pancetta
• 4 large Egg yolks
• 100 grams Pecorino Romano cheese
• 2 teaspoons Freshly ground black pepper
• 1 teaspoon Salt
• 100 milliliters Reserved pasta water

Directions

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 100 milliliters of the pasta water before draining.

Step 2

While the pasta cooks, cut the pancetta into small cubes. Heat a large skillet over medium heat and cook the pancetta until it becomes crispy, about 5-7 minutes. Remove the skillet from heat and set aside.

Step 3

In a mixing bowl, whisk together the egg yolks, finely grated Pecorino Romano cheese, and freshly ground black pepper until smooth. Set this mixture aside.

Step 4

Return the skillet with pancetta to very low heat. Add the drained spaghetti to the skillet and toss to combine, ensuring the pasta absorbs some of the pancetta fat.

Step 5

Remove the skillet from heat completely. Slowly pour the egg and cheese mixture over the hot pasta, stirring quickly to create a creamy sauce. Avoid returning the skillet to the heat to prevent the eggs from scrambling.

Step 6

If the sauce is too thick, gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.

Step 7

Taste and adjust seasoning with additional black pepper and salt, if necessary.

Step 8

Divide the spaghetti carbonara among four plates, garnish with extra grated Pecorino Romano and cracked black pepper, and serve immediately.

Nutrition Facts

Serving size	(762.0g)

Amount per serving	% Daily Value*
Calories	1738.7

Total Fat 100.3g	0%
Saturated Fat 46.5g	0%
Polyunsaturated Fat g
Cholesterol 250.0mg	0%
Sodium 6382.8mg	0%
Total Carbohydrate 130.4g	0%
Dietary Fiber 8.5g	0%
Total Sugars 3.7g
Protein 88.1g	0%

Vitamin D 0IU	0%
Calcium 1138.1mg	0%
Iron 9.1mg	0%
Potassium 775.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 19.8%

Carbs: 29.4%