The Perfect Spaghetti Carbonara
This creamy and peppery and cheesy pasta only takes minutes to whip up!
Servings: 4 people
Ingredients
- 2 large eggs plus 2 large yolks at room temperature
- ⅓ cup grated Pecorino Romano plus more as needed
- ⅓ cup grated Parmesan cheese
- Kosher salt and freshly cracked black pepper
- 4 ounces pancetta sliced into ⅓ inch square cubes
- 12 ounces spaghetti
Instructions
- Bring a large pot of water to a boil
- In a small bowl, whisk together the eggs, yolks, Pecorino Romano and Parmesan. Season with salt and freshly cracked black pepper.
- Cook the spaghetti until al dente. Reserve 1 cup of pasta water before draining.
- Meanwhile, heat a large braiser or dutch oven over medium heat, add the pancetta, and sauté until the fat just renders, and it's crispy. Remove from heat and stir in the pasta, followed by the egg slurry and let the residual heat from cooking the pancetta slowly warm the eggs. If you need to thin it out with some of the reserved pasta water, add a few tablespoons at a time until desired consistency.
- Serve immediately, garnishing with a bit of additional grated pecorino and pepper.
Notes
- Cook spaghetti until al dente
- Make sure to reserve some pasta water to add if needed for creaminess
Nutrition
Calories: 563kcal | Carbohydrates: 65g | Protein: 23g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 116mg | Sodium: 470mg | Potassium: 299mg | Fiber: 3g | Sugar: 2g | Vitamin A: 236IU | Calcium: 194mg | Iron: 2mg