Classic Spaghetti Carbonara
recipe

A delicious and creamy Italian pasta dish made with eggs, cheese, pancetta, and pepper.
Preparation Time: 20 minutes
Serving Size: 4 servings
Ingredients:
- 400g spaghetti
- 150g pancetta or guanciale, diced
- 3 large eggs
- 100g grated Pecorino Romano cheese
- 50g grated Parmesan cheese
- Freshly ground black pepper
- Salt (for pasta water)
- Fresh parsley (optional, for garnish)
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a skillet over medium heat, cook the pancetta until crispy, about 5-7 minutes. Remove from heat.
3. In a bowl, whisk together the eggs, Pecorino Romano, Parmesan, and a generous amount of black pepper.
4. Add the drained spaghetti to the skillet with the pancetta, tossing to combine.
5. Remove the skillet from the heat and quickly pour in the egg and cheese mixture, stirring rapidly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
6. Serve immediately, garnished with additional cheese and parsley if desired.
Nutritional Information (per serving):
Calories: 550
Protein: 24g
Fat: 21g
Carbohydrates: 66g
Fiber: 3g
Sugar: 2g
Sodium: 700mg

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