Classic Spaghetti Carbonara
recipe

A creamy and savory Italian pasta dish made with eggs, cheese, pancetta, and pepper.
Preparation Time: 20 minutes
Serving Size: 4

Ingredients:

- 400g spaghetti
- 150g pancetta or guanciale, diced
- 3 large eggs
- 100g Pecorino Romano cheese, grated
- 2 cloves garlic, minced
- Freshly cracked black pepper
- Salt
- Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the spaghetti in a large pot of salted boiling water until al dente, following package instructions. Reserve 1 cup of pasta water, then drain the spaghetti.
2. In a skillet over medium heat, cook the pancetta until crispy, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. In a bowl, whisk together the eggs, grated Pecorino Romano, and a generous amount of black pepper until well combined.
4. Quickly add the hot spaghetti to the skillet with the pancetta, tossing to combine. Remove from heat.
5. Pour the egg mixture over the pasta, stirring quickly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
6. Serve immediately, garnished with extra cheese, black pepper, and chopped parsley.

Nutritional Information (per serving):

- Calories: 550
- Protein: 25g
- Fat: 24g
- Carbohydrates: 65g
- Fiber: 3g
- Sugars: 2g

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