Ingredients
- 350 g fusilli pasta
- 150 g pancetta or guanciale diced
- 2 large eggs
- 50 g Pecorino Romano cheese grated
- 50 g Parmesan cheese grated
- salt and black pepper to taste
- 1 garlic clove minced (optional)
- olive oil (for cooking)
- fresh parsley chopped (for garnish)
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the fusilli pasta and cook according to the package instructions until al dente (usually around 8-10 minutes).
Prepare the Sauce:
- While the pasta is cooking, heat a drizzle of olive oil in a skillet over medium heat.
- Add the diced pancetta or guanciale and cook until it becomes crispy and golden brown, about 5-7 minutes. If you prefer a milder flavor, you can sauté the garlic briefly before adding the pancetta.
- Once the pancetta is crispy, remove it from the heat and set it aside.
Prepare the Egg Mixture:
- In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and grated Parmesan cheese.
- Season with a pinch of black pepper. Be careful with salt, as the pancetta and cheese are already salty.
Combine Everything:
- When the pasta is done cooking, drain it well and immediately transfer it to a large mixing bowl.
- While the pasta is still hot, pour the egg and cheese mixture over it. Quickly toss the pasta to coat it evenly. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce seems too thick, you can add a little pasta cooking water to thin it out.
Add the Pancetta and Finish:
- Add the crispy pancetta or guanciale to the pasta and gently toss to distribute it evenly.
Serve:
- Serve your Fusilli Carbonara immediately, garnished with chopped fresh parsley and an extra sprinkle of grated cheese if desired.Enjoy your homemade Fusilli Carbonara!
Nutrition Facts
Fusilli carbonara
Amount per Serving
Calories
611
% Daily Value*
Fat
25
g
38
%
Saturated Fat
10
g
63
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
128
mg
43
%
Sodium
635
mg
28
%
Potassium
325
mg
9
%
Carbohydrates
67
g
22
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
27
g
54
%
Vitamin A
282
IU
6
%
Vitamin C
0.2
mg
0
%
Calcium
315
mg
32
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.