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Spaghetti Alla Carbonara

Spaghetti Alla Carbonara recipe image
This classic Roman pasta dish is a masterclass in simplicity and flavor. Unlike many heavy cream-laden imposters, authentic carbonara relies on the emulsion of eggs, cheese, and starchy pasta water to create a luxurious, silky sauce. The crispy pancetta provides a savory, salty crunch that contrasts beautifully with the tender spaghetti. Rich, eggy, and deeply savory, it is the ultimate comfort food for a busy weeknight dinner or a casual weekend gathering. It comes together in under 30 minutes using pantry staples, ensuring a restaurant-quality meal without the fuss.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 608.8
Description
This classic Roman pasta dish is a masterclass in simplicity and flavor. Unlike many heavy cream-laden imposters, authentic carbonara relies on the emulsion of eggs, cheese, and starchy pasta water to create a luxurious, silky sauce. The crispy pancetta provides a savory, salty crunch that contrasts beautifully with the tender spaghetti. Rich, eggy, and deeply savory, it is the ultimate comfort food for a busy weeknight dinner or a casual weekend gathering. It comes together in under 30 minutes using pantry staples, ensuring a restaurant-quality meal without the fuss.
Ingredients
  • 1/2 md Onion, finely chopped
  • 4 ounce Pancetta, chopped into
  • 1/4 Inch Cubes
  • 4 ounce Cream
  • 4 Eggs
  • 1/4 cup Freshly grated pecorino plus
  • 1/4 Cup
  • 1 pound Spaghetti # 5 Barilla
  • 4 tablespoon Freshly ground black pepper
Directions
  1. 1
    Bring a large pot of salted water to a boil.
  2. 2
    Cook spaghetti according to package instructions until al dente, then drain well.
  3. 3
    Meanwhile, heat a large skillet over medium heat.
  4. 4
    Add chopped pancetta and onion to the skillet.
  5. 5
    Sauté until pancetta is crispy and onions are translucent, about 8 to 10 minutes.
  6. 6
    Stir in the cream and cook for 1 minute to combine.
  7. 7
    Separate the eggs, keeping the yolks whole and setting aside the whites.
  8. 8
    Add the hot drained pasta to the skillet with the pancetta mixture.
  9. 9
    Toss over medium heat until the pasta is evenly coated.
  10. 10
    Stir in 1/4 cup of freshly grated pecorino cheese.
  11. 11
    Remove the skillet from the heat.
  12. 12
    Vigorously stir in the egg whites until they are cooked and creamy.
  13. 13
    Divide the pasta among four plates.
  14. 14
    Top each serving with one whole egg yolk.
  15. 15
    Sprinkle with remaining grated pecorino and freshly ground black pepper before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 608.8kcal
% Daily Value *
Total Fat 43.3g67%
Saturated Fat 24.0g120%
Cholesterol 296.5mg99%
Sodium 75.6mg4%
Total Carbohydrate 42.2g15%
Dietary Fiber 6.0g24%
Sugars 4.5g
Protein 16.5g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of milk or pasta water to restore creaminess.

Substitutions: If pancetta is unavailable, use guanciale for a more traditional flavor, or thick-cut bacon as a substitute. Parmesan cheese can be used instead of pecorino for a milder taste.

Tip: Ensure the pan is off the heat before adding the eggs to prevent scrambling. The residual heat is sufficient to cook the egg whites into a silky sauce.

Keywords: spaghetti, carbonara, pancetta, pecorino, eggs, italian, pasta, cream, dinner, quick, easy, comfort food, cheese, pepper, onion, saute, boil, main course
Read it online: https://www.chefs-mate.com/recipe/spaghetti-alla-carbonara/