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Ingredients
- 3.5 oz. pancetta
- 1.75 oz. parmesan
- 1.75 oz. pecorino cheese
- 3 large eggs
- 12 oz. spaghetti
- 2 plump garlic cloves , peeled and left whole
- Maldon salt
- Freshly grated black pepper
- 1.75 oz. unsalted butter
Directions
- To begin on this spaghetti carbonara recipe, you should first boil some water in a large saucepan. Remove the rind from your pancetta and then chop it finely. Finely grate the cheeses and mix them together. Using a medium bowl, beat your eggs, add some freshly grated black pepper and then set this aside.
- Next, add a teaspoon of salt into the water, add your spaghetti and allow it to simmer while covered until it is al dente.
- Fry your pancetta with some squashed garlic. Melt some butter in a wide and large frying pan and add the garlic and pancetta. Allow this to cook for about five minutes on medium heat as you stir often. Remove once the pancetta is crisp and golden, and then take out the garlic.
- Place the pasta into the frying pan with the pancetta.
- Mix the cheese and eggs and then pour this mixture into the spaghetti and pancetta. Mix everything together and allow the egg mixture to thicken without scrambling. Once it is all coated, you may season with some salt to taste.
- Serve hot with some sprinkled cheese and freshly grated black pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 545 | |
| Calories from Fat 176 | 32% |
| Total Fat 19.95g | 25% |
| Saturated Fat 10.34g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 606mg | 25% |
| Potassium 339mg | 10% |
| Total Carbs 64.61g | 17% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.66g | 2% |
| Protein 25.4g | 41% |
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