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RECIPE
10 INGREDIENTS8 STEPS30MIN

Spaghetti alla Carbonara

4.3
30 Ratings
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Hapa Nom Nom

Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
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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.
30MIN
Total Time

Hapa Nom Nom

Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 Tbsp
3/4 cup
Pancetta
or Guanciale or Good Quality Bacon
4 cloves
Garlic , finely chopped
1/2 tsp
1 lb
Spaghetti
1 cup
Pecorino Romano Cheese , grated
1 handful
Fresh Parsley , chopped
1 pinch
Ground Nutmeg

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Nutrition Per Serving

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CALORIES
790
FAT
32.4 g
PROTEIN
35.5 g
CARBS
86.6 g

Cooking Instructions

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Step 1
Stack the Pancetta (6 ounce) 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 tablespoon). 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 clove), 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 Egg (3) in a bowl, adding the Kosher Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), and Pecorino Romano Cheese (1 cup). 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 (1 pound), 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 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.

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Nutrition Per Serving
Calories
790
% Daily Value*
Fat
32.4 g
42%
Saturated Fat
12.3 g
62%
Trans Fat
0.0 g
--
Cholesterol
177.1 mg
59%
Carbohydrates
86.6 g
31%
Fiber
4.4 g
16%
Sugars
4.3 g
--
Protein
35.5 g
71%
Sodium
1099.4 mg
48%
Vitamin D
0.7 µg
3%
Calcium
374.8 mg
29%
Iron
5.2 mg
29%
Potassium
98.0 mg
2%
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