PREP TIME: 5 MINS | COOK TIME: 20 MINS | TOTAL TIME: 25 MINS | SERVINGS: 6
Easy, quick, and delicious – this spaghetti carbonara tossed in a savory Parmesan sauce with savory pancetta is no doubt one of the best in town! Made with only a few simple ingredients and ready in under twenty-five minutes, you’ll want to make this creamy dish again and again!
Enjoy a restaurant-quality meal at home any time with this spaghetti carbonara and serve this with fresh Italian salad and garlic bread. If desired, pair this up with your favorite wine. My go-to wine for this rich pasta dish is a bottle of light, pear, or citrus-flavored wine as it pairs perfectly with the full-bodied flavors of this delicious spaghetti carbonara.
Ingredients
3 eggs
6 slices pancetta or bacon, chopped
1 lb spaghetti
2 cloves garlic, minced
freshly ground black pepper
1 c. Parmesan cheese, shredded
How to make Spaghetti Carbonara
Step 1: In a bowl, beat the eggs, Parmesan cheese, and black pepper until well combined. Set aside.
Step 2: In a pan, cook the pancetta over medium heat until crisp. Take off the heat and add the garlic. Continue to cook for a minute more.
Step 3: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain when done, setting 1 c of the pasta water aside.
Step 4: In the pan with the garlic, toss with the hot pasta. Immediately take the pan off the heat and add the egg mixture.
Step 5: Mix well using tongs, adding more pasta water if desired. Lastly, stir in the pancetta/bacon. Serve the spaghetti carbonara garnished with some parsley and Parmesan. Enjoy!
Notes:
Before starting the recipe, have the eggs come to room temperature.
The starch helps the consistency of the sauce, so I suggest not rinsing the pasta.
To get the right consistency, add a little bit of pasta water.
NUTRITION FACTS:
Calories: 437, Carbohydrates: 57g, Protein: 20g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 102mg, Sodium: 395mg, Potassium: 241mg, Fiber: 2g, Sugar: 2g, Vitamin A: 250IU, Vitamin C: 0.3mg, Calcium: 227mg, Iron: 1.6mg
Ingredients
- 3 eggs
- 6 slices pancetta or bacon, chopped
- 1 lb spaghetti
- 2 cloves garlic, minced
- freshly ground black pepper
- 1 c. Parmesan cheese, shredded
Instructions
Step 1: In a bowl, beat the eggs, Parmesan cheese, and black pepper until well combined. Set aside.
Step 2: In a pan, cook the pancetta over medium heat until crisp. Take off the heat and add the garlic. Continue to cook for a minute more.
Step 3: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain when done, setting 1 c of the pasta water aside.
Step 4: In the pan with the garlic, toss with the hot pasta. Immediately take the pan off the heat and add the egg mixture.
Step 5: Mix well using tongs, adding more pasta water if desired. Lastly, stir in the pancetta/bacon. Serve the spaghetti carbonara garnished with some parsley and Parmesan. Enjoy!
Notes
Before starting the recipe, have the eggs come to room temperature. The starch helps the consistency of the sauce, so I suggest not rinsing the pasta. To get the right consistency, add a little bit of pasta water.
