Spaghetti Carbonara
10m PREP
20m COOK
4 SERVINGS
520 CAL/SERV
Overview
The key to perfect carbonara is removing the pan from heat before adding the egg mixture - the residual heat will cook the eggs without scrambling them. Use freshly grated Parmesan for the best flavor. Traditional carbonara doesn't include cream - the creaminess comes from the eggs and cheese.
Macronutrients per serving
100
grams
Protein
28.0g 28%
Fat
24.0g 24%
Carbs
48.0g 48%
Rich in nutrients
Protein
28g
From eggs and pancetta, essential for muscle building
Calcium
35% DV
From Parmesan cheese, supports bone health
B Vitamins
20% DV
From eggs and pasta, supports energy metabolism
Ingredients
- 1 lb spaghetti
- 8 oz pancetta
- 4 eggs
- 1 cup Parmesan cheese
- 3 cloves garlic
- 1 tsp black pepper
- salt
- 2 tbsp fresh parsley
Instructions
- 1 Bring a large pot of salted water to boil. Add spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 2 While pasta cooks, cook diced pancetta in a large skillet over medium heat until crispy, about 8-10 minutes. Add minced garlic in the last minute.
- 3 In a bowl, whisk together eggs, grated Parmesan cheese, and black pepper until well combined. Set aside.
- 4 When pasta is ready, drain and add it to the skillet with pancetta. Remove skillet from heat.
- 5 Quickly pour the egg mixture over the hot pasta, tossing continuously to coat. The residual heat will cook the eggs without scrambling them.
- 6 If the sauce seems too thick, add reserved pasta water a little at a time until you reach desired consistency.
- 7 Serve immediately, garnished with extra Parmesan, black pepper, and fresh parsley. Enjoy while hot!