Spaghetti Carbonara

Cooking time : 20min Easy Cleanup, Low sugar, High pretein


A classic Italian pasta dish made with eggs, cheese, pancetta or bacon, and black pepper. It's simple, creamy, and incredibly delicious.

Nutrition Information 1 serving230g
Calories 500-600 kcal
Protein 15-20g
Carbohydrates 45-50g
Dietary Fiber 2-3g
Sugars 1-2g
Fat 25-30g
Saturated Fat 10-12g
Cholesterol 90-100mg
Sodium 400-500mg


Ingredients

  • 200-250 grams of spaghetti
  • 2 large eggs
  • 100 grams of grated Pecorino Romano cheese (or Parmesan)
  • 100 grams of pancetta or guanciale (Italian cured pork), diced
  • 2 cloves of garlic, minced
  • Freshly ground black pepper
  • Fresh parsley, chopped (for garnish)

Instruction (How to cook)

Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the pasta.
Cook the pancetta: In a large skillet over medium heat, cook the diced pancetta until it's crispy and golden brown. Remove it from the skillet and place it on paper towels to drain excess fat. Leave some fat in the skillet.
Make the sauce: In a bowl, whisk together the eggs, grated cheese, minced garlic, and a generous amount of freshly ground black pepper. Mix until well combined.
Combine the ingredients: While the cooked pasta is still hot, return it to the pot it was cooked in. Pour the egg and cheese mixture over the pasta and toss quickly to combine. The heat from the pasta will cook the eggs, creating a creamy sauce. If it's too thick, add some of the reserved pasta cooking water gradually until you reach your desired consistency.
Add the pancetta: Gently fold in the crispy pancetta pieces.
Serve: Garnish with freshly chopped parsley and additional grated cheese if desired. Serve immediately while it's hot.