This Roman classic Spaghetti Carbonara recipe is exceptionally delicious. Carbonara combines eggs, salt cured pork, fresh Parmesan cheese and black pepper into a sauce with a silky texture. Enjoy!
- 8 oz spaghetti
- 2 eggs
- 3/4 cup parmesan cheese (fresh grated)
- 6 oz pancetta
- 1 tbsp garlic (minced)
- kosher salt (to taste)
- fresh black pepper (to taste)
- 3 tbsp fresh parsley (chopped)
First, cook the pasta until al dente in a large pot of salted boiling water. Reserve 1/2 cup of the pasta water and drain.
Then, whisk together to Parmesan and eggs in a bowl and set aside.
Next, heat up a large skillet on medium to medium-high heat. Add in the pancetta and cook until crispy. Once crispy, stir in the garlic until fragrant and then reduce the heat to low. On low heat, toss in the pasta and egg/parmesan mixture. Add in the reserved pasta water about a tablespoon at a time until your sauce is reached the consistency of your preference. Season with salt and pepper and garnish with parsley. Serve immediately.
Calories: 497kcal | Carbohydrates: 44g | Protein: 22g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 619mg | Potassium: 283mg | Fiber: 2g | Sugar: 2g | Vitamin A: 534IU | Vitamin C: 5mg | Calcium: 256mg | Iron: 2mg