Spaghetti Carbonara Ala Expat
Elevate your pasta night with "Spaghetti Carbonara Ala Expat," a rich and creamy take on the Italian classic that’s designed for bold flavor and easy preparation. This recipe combines spaghetti coated in a luscious sauce made from egg yolks, pecorino romano, and parmesan cheese, with crispy pancetta or streaky bacon adding a smoky, savory kick. The secret to its silky texture lies in gently tossing the hot pasta with the egg mixture off the heat, creating a perfect emulsion without scrambling. A hint of garlic-infused olive oil and a crack of fresh black pepper complete this indulgent yet comforting dish. Ready in just 30 minutes, this crowd-pleaser is ideal for busy weeknights or impressing guests with minimal effort. Serve with extra cheese for the ultimate comfort food experience! Keywords: creamy spaghetti carbonara, classic Italian pasta recipe, easy carbonara with bacon.
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Ingredients
- 400 grams spaghetti
- 150 grams pancetta or streaky bacon
- 4 large egg yolks
- 1 large whole egg
- 60 grams pecorino romano cheese
- 40 grams parmesan cheese
- 1 garlic clove
- 0.5 teaspoons black pepper
- 2 teaspoons salt
- 1 tablespoon olive oil
Directions
Step 1
Fill a large pot with water, add 2 teaspoons of salt, and bring to a boil. Cook the spaghetti according to package instructions until al dente, reserving 1 cup of pasta water before draining.
Step 2
While the pasta cooks, cut the pancetta or streaky bacon into small cubes or strips.
Step 3
In a medium-sized mixing bowl, whisk together the egg yolks, whole egg, grated pecorino romano, grated parmesan, and black pepper into a smooth mixture. Set aside.
Step 4
Peel the garlic clove and smash it lightly with the side of a knife blade.
Step 5
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the garlic clove and let it sizzle for 1 minute to infuse the oil, then remove and discard the garlic.
Step 6
Add the pancetta or bacon to the skillet and cook until crispy and golden, about 5-7 minutes. Turn off the heat but keep the skillet warm.
Step 7
Once the spaghetti is cooked and drained, add it directly to the skillet with the pancetta or bacon, stirring to coat the pasta in the rendered fat.
Step 8
Remove the skillet from the heat entirely, and wait 1-2 minutes for it to cool slightly. Gradually pour the egg and cheese mixture over the pasta, tossing quickly to create a creamy sauce. Add reserved pasta water, one tablespoon at a time, if needed, to adjust the consistency.
Step 9
Serve immediately, topped with extra grated pecorino romano or parmesan, and a pinch of black pepper, if desired.
Nutrition Facts
| Serving size | (798.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2037.0 |
| Total Fat 130.4g | 0% |
| Saturated Fat 52.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1117.3mg | 0% |
| Sodium 8190.4mg | 0% |
| Total Carbohydrate 131.6g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 4.6g | |
| Protein 88.5g | 0% |
| Vitamin D 112IU | 0% |
| Calcium 1166.0mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 620.5mg | 0% |
Source of Calories