Pasta Carbonara
Pasta Carbonara is a delicious Italian dish made with pasta, eggs, cheese (usually Pecorino Romano or Parmesan), and pancetta or guanciale (cured pork cheek). The eggs and cheese create a creamy sauce that coats the pasta, making it rich and flavorful.
Ingredients
- 1 pound spaghetti (450g) or other pasta
- 4 large eggs
- 1 cup grated Pecorino Romano or Parmesan cheese
- 200 g pancetta or guanciale, diced
- 4 cloves garlic minced
- Salt and black pepper to taste
- fresh parsley chopped for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large bowl, whisk together the eggs and grated cheese. Season with salt and black pepper.
- In a large skillet, cook the diced pancetta or guanciale over medium heat until crispy. Add the minced garlic and cook for another minute.
- Add the drained pasta to the skillet with the pancetta/guanciale and garlic. Toss to combine.
- Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta. Toss continuously to coat the pasta in the creamy sauce. If the sauce is too thick, add a little bit of the reserved pasta water to thin it out.
- Serve the Pasta Carbonara immediately, garnished with chopped fresh parsley if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 802kcal (40%)Carbohydrates: 88g (29%)Protein: 36g (72%)Fat: 33g (51%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 245mg (82%)Sodium: 709mg (31%)Potassium: 454mg (13%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 393IU (8%)Vitamin C: 1mg (1%)Calcium: 326mg (33%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
