Recipe courtesy of Enoteca Corsi
Spaghetti alla Carbonara
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 621
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 86
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 24
- Cholesterol
- 180
- Sodium
- 243
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
1 pound spaghetti
4 eggs
1 teaspoon black pepper
3 teaspoons Pecorino Romano, plus extra, for serving
2 teaspoons cream, optional
3 teaspoons extra-virgin olive oil
3 slices pancetta
Directions
- Boil the spaghetti in salted water until it is al dente. Drain and set aside.
- Beat the eggs. Add the black pepper and cheese to the beaten eggs. Set aside. Add cream to this mixture, if desired, for a creamier dish.
- Put the oil in a saucepan with the pancetta, and saute for 5 minutes. Add the spaghetti into the pan and saute for another 3 minutes.
- Turn off the flame (this is important) and add the egg and cheese mixture to the pasta and mix. Serve with additional Pecorino Romano on top.