To Die for Carbonara Sauce
Indulge in pure Italian comfort food with this "To Die for Carbonara Sauce" recipe, a rich and creamy pasta dish that will elevate your weeknight dinners or special occasions. This authentic carbonara combines the salty crispness of pancetta or guanciale with the luxurious creaminess of egg yolks, Parmesan, and Pecorino Romano cheeses, creating a velvety sauce that clings perfectly to al dente pasta. Freshly cracked black pepper adds a bold, peppery kick, while a splash of reserved pasta water ensures the sauce achieves its signature silky texture. Ready in just 35 minutes and made with simple ingredients, this dish is an elegant yet approachable Italian classic. Serve it hot with extra cheese on top for the ultimate flavor experience!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 g Spaghetti or pasta of choice
- 150 g Pancetta or guanciale (diced)
- 4 large Egg yolks
- 60 g Parmesan cheese (finely grated)
- 40 g Pecorino Romano cheese (finely grated)
- 1 small Garlic clove (optional, smashed and peeled)
- 1 to taste Salt
- 1 to taste Black pepper (freshly cracked)
- 120 ml Pasta cooking water
Directions
Step 1
Bring a large pot of salted water to a boil. Add the spaghetti or pasta and cook until al dente according to the package instructions. Reserve 120 ml (1/2 cup) of pasta cooking water before draining.
Step 2
While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy, about 5-7 minutes. If using, add the smashed garlic clove to the skillet midway through cooking to infuse flavor, then remove it before proceeding.
Step 3
In a medium mixing bowl, whisk together the egg yolks, Parmesan cheese, and Pecorino Romano cheese until smooth. Set aside.
Step 4
Once the pasta is cooked and drained, transfer it into the skillet with the pancetta. Toss to coat the pasta in the rendered fat.
Step 5
Turn off the heat and allow the skillet to cool for 1-2 minutes. This step is essential to avoid scrambling the eggs in the next step.
Step 6
Slowly pour the egg and cheese mixture over the pasta, tossing quickly to combine. Gradually add a bit of the reserved pasta water, one tablespoon at a time, to achieve a glossy, creamy sauce. You may not need all of the water.
Step 7
Season generously with freshly cracked black pepper. Taste and adjust with salt as needed.
Step 8
Serve immediately, garnished with additional grated Parmesan or Pecorino Romano, if desired. Enjoy!
Nutrition Facts
| Serving size | (848.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1868.5 |
| Total Fat 106.8g | 0% |
| Saturated Fat 47.0g | 0% |
| Cholesterol 919mg | 0% |
| Sodium 6692.3mg | 0% |
| Total Carbohydrate 132.3g | 0% |
| Dietary Fiber 7.9g | 0% |
| Total Sugars 2.8g | |
| Protein 90.2g | 0% |
| Vitamin D 113.2IU | 0% |
| Calcium 1211.0mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 673.4mg | 0% |
Source of Calories