Description
A classic Italian pasta dish featuring a creamy egg-based sauce with pancetta, perfect for both weeknight dinners and special occasions.
Ingredients
Scale
- 200g spaghetti or fettuccine
- 100g pancetta or guanciale, diced
- 2 large egg yolks
- 50g grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 2 cloves garlic (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, about 8 to 10 minutes.
- While the pasta cooks, place a pan over medium heat and cook the pancetta until crispy and golden.
- In a separate bowl, whisk together the egg yolks, grated Parmesan, salt, and black pepper.
- Drain the pasta, saving some of the cooking water.
- Combine the hot pasta with the crispy pancetta in the pan.
- Remove the pan from heat, stir in the egg mixture, adding reserved pasta water as needed for creaminess.
- Serve immediately with extra Parmesan and black pepper.
Notes
For a vegetarian option, use smoked mushrooms instead of pancetta. For gluten-free, substitute with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 160mg
Keywords: Carbonara, Italian pasta, creamy sauce, quick dinner, guanciale