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Add a photoIf you want to taste a real pasta carbonara, please, please do not add cream to this recipe unless you actually want a pasta alfredo.
Servings: 6
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Ingredients
- 1 tablespoon extra virgin olive oil
- 6 ounces thickly sliced pancetta, diced
- 1 pound spaghetti
- 3 large eggs well beaten
- 3/4 cup grated Parmigiano Reggiano combined with 1/4 cup grated Pecorino Romano
- 3/4 cup of boiling pasta water
- ground black pepper
Directions
- 1. Heat the olive oil in a large skillet over medium heat.
- 2. Add the pancetta and stir fry until crisp. Take the pan off the heat and set aside.
- 3. Bring 6 quarts of water to a boil in a large pot. Add the salt and the spaghetti, stirring often and cook until al dente.
- 4. Drain the spaghetti, reserving the 3/4 cup of pasta water, and return the spaghetti back to the pot. Do not rinse in cold water, you need the pasta hot to help cook the eggs. Set over very low heat. Immediately add the eggs, half of the cheese, the reserved pancetta, and any rendered fat, and toss well.
- 5. Add just enough of the reserved pasta water to make the mixture creamy.
- 6. Sprinkle generously with pepper and serve immediately.
- 7. Use the remaining cheese to pass at the table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 6 servings | |
| Calories 419 | |
| Calories from Fat 93 | 22% |
| Total Fat 10.4g | 13% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 599mg | 25% |
| Potassium 308mg | 9% |
| Total Carbs 57.44g | 15% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.29g | 2% |
| Protein 22.38g | 36% |
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