Pasta Carbonara
Devashish
A classic Italian pasta dish made with eggs, cheese, pancetta, and black pepper
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Italian
Servings 2
Calories 762 kcal
- 1/2 lb rigatoni or spaghetti noodles I recommend Barilla or De Cecco brands
- 1/4 cup pancetta or thick-sliced bacon, cut into 1-inch strips
- 1 egg
- 2 egg yolks
- 2/3 cup Pecorino Romano or Parmigiano Reggiano
- coarse salt to taste
- freshly ground black pepper to taste
Slice pancetta into thin (1-inch) strips and quickly brown them. Do not overcook them. Remove the pan from the heat and put the pancetta on paper towels to absorb the excess fat.
Grate the pecorino and add the eggs. Beat with a whisk until smooth.
Bring water to a boil, adding 10g of salt for each liter of water. Add the pasta and cook until it's 'al dente'. Reserve pasta water.
Drain pasta and put it into the bowl with the egg mixture. Add a splash of pasta water that you put aside, and toss well. Be careful not to add too much water; otherwise, the carbonara will get too runny.
Add remaining pecorino and more water, if needed, to the creamy, smooth sauce.
Place pasta on the plate then add the bacon or pancetta. Top with grated pecorino cheese and a sprinkle of black pepper.
Serve immediately while still hot.
Calories: 762kcalCarbohydrates: 87gProtein: 35gFat: 29gSaturated Fat: 12gCholesterol: 330mgSodium: 642mgPotassium: 390mgFiber: 4gSugar: 3gVitamin A: 528IUCalcium: 416mgIron: 3mg
Keyword creamy pasta, egg-based sauce, pancetta, parmesan cheese