Spaghetti Carbonara
A classic Italian dish that is easy for a weeknight and also excellent for entertaining!
Servings: 6
Ingredients
- 1 pound dry spaghetti
- 1 tablespoon Extra-virgin olive oil
- 4 ounces pancetta diced
- 5 extra large egg yolks
- ½ cup freshly grated Parmigiano Reggiano plus more for serving
- ½ cup freshly grated Pecorino Romano
- ½-1 cup reserved pasta water
- kosher salt and freshly ground black pepper to taste
- Chopped fresh Italian parsley
Instructions
- In a medium sauté pan, heat the oil over medium high heat. Add the diced pancetta and cook, stirring frequently until it is brown and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel lined plate to drain.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the manufacturer's direction.
- Meanwhile, in a large bowl, mix together the eggs and cheese. Reserve 1 cup of the pasta water. Drain the pasta and immediately add it to the egg mixture along with the pancetta, tossing to coat the pasta with the sauce. Add 1/2 cup of the reserved pasta water and toss to coat. Add additional pasta water if needed to reach desired consistency. Season with salt and freshly ground black pepper. Serve with a garnish of chopped fresh parsley and additional Parmigiano Reggiano grated cheese. Enjoy!
Nutrition
Calories: 493kcal | Carbohydrates: 58g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 189mg | Sodium: 370mg | Potassium: 237mg | Fiber: 2g | Sugar: 2g | Vitamin A: 323IU | Calcium: 224mg | Iron: 2mg
