Ingredients
- 350 g spaghetti
- 150 g guanciale or pancetta diced
- 3 large eggs
- 50 g Pecorino Romano cheese grated
- 50 g Parmesan cheese
- salt and black pepper to taste
- 1 garlic clove (optional)
- olive oil (for cooking)
Instructions
Boil the Spaghetti:
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a boil.
- Add the spaghetti to the boiling water and cook according to the package instructions until al dente. Reserve about 1/2 cup (120 ml) of pasta cooking water, then drain the spaghetti.
Prepare the Sauce:
- While the pasta is cooking, heat a bit of olive oil (if using) in a large skillet over medium heat.
- Add the diced pancetta or guanciale to the skillet and sauté until it becomes crispy and golden brown. Remove from heat.
Whisk the Eggs and Cheese:
- In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and grated Parmesan cheese. Season with a generous amount of freshly ground black pepper. Be cautious with additional salt as the pancetta or guanciale is already salty.
Combine Everything:
- Once the spaghetti is cooked and drained, quickly transfer it to the skillet with the cooked pancetta or guanciale. Toss to combine and coat the pasta with the rendered fat from the meat.
Add the Egg Mixture:
- Remove the skillet from the heat to prevent the eggs from scrambling. Pour the egg and cheese mixture over the hot pasta and toss quickly to coat the pasta evenly. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, you can add a bit of the reserved pasta cooking water to reach the desired consistency.
Serve:
- Serve the Spaghetti Carbonara immediately while it's hot. Garnish with additional grated cheese and freshly ground black pepper if desired.Enjoy your delicious homemade Spaghetti Carbonara with metric measurements!
Nutrition Facts
Spaghetti Carbonara
Amount per Serving
Calories
738
% Daily Value*
Fat
39
g
60
%
Saturated Fat
16
g
100
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
184
mg
61
%
Sodium
724
mg
31
%
Potassium
266
mg
8
%
Carbohydrates
67
g
22
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
28
g
56
%
Vitamin A
328
IU
7
%
Vitamin C
0.2
mg
0
%
Calcium
319
mg
32
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.