Spaghetti Carbonara

Total Time:
32 min
10 min
22 min
  • 1 tablespoon extra-virgin olive oil
  • 1/4 pound pancetta, chopped
  • 1/8 to 1/4 teaspoon red pepper flakes
  • 2 large eggs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1 pound spaghetti
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1. Bring a large pot of water to a boil over high heat.

  • 2. Heat olive oil in a large skillet over medium-low heat. Add pancetta and cook, stirring occasionally, until it is cooked but not crisp, about 10 minutes. Stir in chile flakes, remove skillet from heat, and set aside.

  • 3. In a large serving bowl, mix eggs, cheese, and 1 1/2 teaspoons salt; set aside. Generously salt boiling water, add spaghetti and cook, stirring occasionally, until al dente, about 12 minutes. Drain pasta, reserving 1/4 cup of cooking water, and quickly stir noodles and water into egg mixture. Add pancetta, pan drippings, and parsley to pasta; toss to combine. Serve immediately.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Calories: 410

  • Total Fat: 12 grams

  • Saturated Fat: 3.5 grams

  • Total Carbohydrate: 57 grams

  • Protein: 17 grams

  • Sodium: 900 milligrams

  • Cholesterol: 90 milligrams

  • Fiber: 2 gram

*To reduce the risk of food-borne illness, use only fresh, properly refrigerated, Grade A or AA eggs

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    Spaghetti Carbonara

    Recipe courtesy of Food Network Kitchen