Carbonara Pasta
This carbonara pasta recipecombines crispy pancetta, creamy egg yolks, and Parmigiano Reggiano for a rich, comforting pasta dish.
Servings: 4 servings
Calories: 673
Ingredients
- 4 egg yolks
- 1 cup freshly shredded parmesan cheese plus more for serving if desired
- ½-1 teaspoon freshly ground black pepper plus more for serving
- 5 ounces pancetta or guanciale, cut into ¼ inch pieces
- 14 ounces spaghetti
- 1 Tablespoon kosher salt for cooking the pasta
- 1 cup reserved pasta cooking water may not use entire amount
Instructions
- To a medium bowl, add egg yolks and cheese and whisk vigorously. Whisk in ½ teaspoon pepper. Set aside.
- To a large skillet over medium heat, add pancetta and cook until the pieces are crispy and golden, about 3 minutes, stirring occasionally. Using a slotted spoon, remove pancetta and set on a paper towel-lined plate. Keep the fat in the skillet.
- Meanwhile, cook pasta with the kosher salt to al dente per package directions (reserve 1 cup pasta cooking water). Drain pasta but do not rinse.
- To the same skillet with the fat, over low heat, add drained, still-hot pasta. Toss the pasta to coat. Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the pasta, tossing with tongs continuously to coat the pasta evenly and create a smooth, creamy sauce. If needed, add reserved pasta cooking water to reach desired consistency. Add the crispy pancetta and toss to combine.
- Serve immediately. Garnish with shredded Parmigiano Reggiano and pepper (and parsley if desired).
Notes
- Keep leftovers in an airtight container for up to 4 days.
- Freezing is not recommended.
Nutrition
Calories: 673 | Carbohydrates: 76g | Protein: 29g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 235mg | Sodium: 2397mg | Potassium: 341mg | Fiber: 3g | Sugar: 3g | Vitamin A: 471IU | Calcium: 347mg | Iron: 2mg