Description
A classic Italian pasta dish made with eggs, cheese, pancetta, and black pepper.
Ingredients
Scale
- 400g spaghetti
- 200g pancetta, diced
- 4 large eggs
- 100g Pecorino Romano cheese, grated
- 50g Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tsp black pepper, freshly ground
- Salt, to taste
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente.
- In a pan, fry pancetta until crispy. Add minced garlic and cook for 1 minute.
- In a bowl, whisk eggs, grated cheeses, and black pepper.
- Drain spaghetti, reserving 1/2 cup of pasta water.
- Quickly toss hot spaghetti with pancetta, then remove from heat.
- Pour egg mixture over spaghetti, stirring constantly. Add pasta water as needed for creaminess.
- Serve immediately with extra grated cheese and black pepper.
Notes
- Use freshly grated cheese for best results.
- Do not overcook the eggs to avoid scrambling.
- Adjust black pepper to taste.
- Prep Time: 10 mins
- Cook Time: 15 mins
- 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: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 220mg
Keywords: spaghetti carbonara, Italian pasta, creamy pasta, egg pasta