Ingredients
Scale
- 400g spaghetti
- 150g pancetta or guanciale, diced
- 3 large egg yolks
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced (optional)
- Salt and freshly ground black pepper to taste
- Extra virgin olive oil
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente, reserving about a cup of pasta water before draining.
- In a skillet, heat olive oil and cook pancetta until crispy. Optionally add garlic in the last minute.
- Whisk together egg yolks and Parmesan cheese until smooth, seasoning with black pepper.
- Add drained spaghetti to the skillet with pancetta, tossing to coat in the fat.
- Quickly pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce, adding reserved pasta water as necessary.
- Serve immediately, garnished with extra Parmesan and black pepper.
Notes
- Use freshly grated Parmesan cheese for optimal flavor.
- Ensure the pasta is hot when adding the egg mixture for a silky smooth sauce.
- Avoid adding cream; authentic carbonara relies on eggs and cheese for creaminess.
- Guanciale is preferable for authenticity, but pancetta is a good substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Pasta
Nutrition
- Serving Size: 1 serving
- Calories: 550 Kcal
- Sugar: 1g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 190mg