Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Cut the pancetta or guanciale into small cubes and fry in a pan with olive oil until crispy.
- Mince the garlic and sauté with the pancetta until fragrant.
- In a bowl, whisk together the egg yolks and grated parmesan cheese with black pepper.
- Drain the spaghetti, reserving a cup of pasta water, and add it to the pan with the pancetta and garlic.
- Remove the pan from heat and add the egg and cheese mixture, stirring quickly to combine.
- Serve immediately, garnished with extra parmesan and black pepper.
Nutrition
Calories: 600kcalCarbohydrates: 60gProtein: 25gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg
Notes
If you can’t find pancetta or guanciale, bacon is a suitable substitute. For a vegetarian version, try using smoked tofu or mushrooms instead of meat. The traditional Roman Carbonara does not include cream; the creaminess comes from emulsifying the egg yolks with cheese. Store leftovers in an airtight container for up to 3 days and avoid microwaving. Gently reheat on the stovetop with a splash of water or milk for best results.
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