Description
A comforting and authentic Italian spaghetti carbonara made with just a few quality ingredients, bringing rich flavors without using cream.
Ingredients
Scale
- 400g spaghetti
- 150g pancetta or guanciale, diced
- 3 large eggs
- 100g Pecorino Romano cheese, grated
- Black pepper, freshly cracked
- Salt, for pasta water
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, reserving about a cup of pasta water before draining.
- Whisk together eggs and grated Pecorino Romano in a bowl until well blended to create a creamy texture.
- In a large skillet, cook the diced pancetta over medium heat until crispy, about 5 to 7 minutes. Turn off the heat and keep the fat in the pan.
- Add the cooked pasta directly to the skillet with the pancetta. Pour the egg and cheese mixture over the pasta and toss vigorously. Add reserved pasta water as needed to adjust consistency.
- Season generously with freshly cracked black pepper and adjust salt if needed.
- Plate immediately, garnishing with extra cheese and pepper if desired.
Notes
Use high-quality ingredients for the best flavor. Consider adding sautéed mushrooms or red pepper flakes for twists.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 150mg