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Spaghetti alla Carbonara

10 INGREDIENTS • 8 STEPS • 30MINS

Spaghetti alla Carbonara

Recipe

4.2

37 ratings
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Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, the cured meat known as guanciale, and pepper. The recipe is not fixed. Cooks can use pancetta instead of guanciale, lardons, or smoked bacon.
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Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, the cured meat known as guanciale, and pepper. The recipe is not fixed. Cooks can use pancetta instead of guanciale, lardons, or smoked bacon.
author_avatar
Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com

30MINS

Total Time

$3.17

Cost Per Serving

Ingredients

Servings
4
us / metric
Olive Oil
1 Tbsp
Olive Oil
Pancetta
170 g
Pancetta
or Guanciale or Good Quality Bacon
Garlic
4 cloves
Garlic, finely chopped
Egg
3
Eggs
Kosher Salt
1/2 tsp
Kosher Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Spaghetti
455 g
Spaghetti
Pecorino Romano Cheese
120 g
Pecorino Romano Cheese, grated
Fresh Parsley
1 handful
Fresh Parsley, chopped
Ground Nutmeg
1 pinch
Ground Nutmeg

Nutrition Per Serving

VIEW ALL
Calories
790
Fat
32.4 g
Protein
35.5 g
Carbs
86.6 g
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author_avatar
Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com

Cooking Instructions

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step 1
Stack the Pancetta (170 g) and using a very sharp knife, cut the stack into a 1/4 inch dice.
step 1 Stack the Pancetta (170 g) and using a very sharp knife, cut the stack into a 1/4 inch dice.
step 2
Heat a large, heavy-bottomed pan over medium heat and add the Olive Oil (1 Tbsp). When the oil is hot, add the pancetta and cook for 8 to 10 minutes, stirring occasional until lightly golden.
step 2 Heat a large, heavy-bottomed pan over medium heat and add the Olive Oil (1 Tbsp). When the oil is hot, add the pancetta and cook for 8 to 10 minutes, stirring occasional until lightly golden.
step 3
Then add the Garlic (4 cloves), stirring constantly, cooking for 1 more minute. Turn off the heat and set aside. Do not pour off the fat, as it adds to the flavor and texture of the dish.
step 3 Then add the Garlic (4 cloves), stirring constantly, cooking for 1 more minute. Turn off the heat and set aside. Do not pour off the fat, as it adds to the flavor and texture of the dish.
step 4
Beat the large Eggs (3) in a bowl, adding the Kosher Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), and Pecorino Romano Cheese (120 g). Whisk until incorporated. Set the bowl aside to allow the eggs to come to room temperature.
step 4 Beat the large Eggs (3) in a bowl, adding the Kosher Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), and Pecorino Romano Cheese (120 g). Whisk until incorporated. Set the bowl aside to allow the eggs to come to room temperature.
step 5
Bring a large pot of generously salted water to a boil. Add the dried Spaghetti (455 g), and cook 7 -9 minutes, or until al dente. Before you drain the pasta, reserve 1/2 cup of pasta water.
step 5 Bring a large pot of generously salted water to a boil. Add the dried Spaghetti (455 g), and cook 7 -9 minutes, or until al dente. Before you drain the pasta, reserve 1/2 cup of pasta water.
step 6
Add the drained pasta to the pan with the pancetta. Toss until well mixed. Add the egg mixture and 1/4 cup of the reserved pasta water, and quickly toss to coat the pasta. Toss quickly and constantly so the egg creates a creamy sauce.
step 6 Add the drained pasta to the pan with the pancetta. Toss until well mixed. Add the egg mixture and 1/4 cup of the reserved pasta water, and quickly toss to coat the pasta. Toss quickly and constantly so the egg creates a creamy sauce.
step 7
If using, add a pinch of Ground Nutmeg (1 pinch) and toss to combine.
step 7 If using, add a pinch of Ground Nutmeg (1 pinch) and toss to combine.
step 8
Garnish the dish with extra Pecorino and Fresh Parsley (1 handful). Serve immediately.
step 8 Garnish the dish with extra Pecorino and Fresh Parsley (1 handful). Serve immediately.

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