Spaghetti Carbonara

Ingredients

• 400 g Spaghetti (dry, broken in half if pan is small)
• 150 g Pancetta (diced into ½‑inch cubes)
• 100 g Parmesan Cheese (freshly grated)
• 2 cloves Garlic (minced)
• 4 large eggs Eggs (3 yolks + 1 whole) (separate yolks from whites; use only yolks and one whole egg)
• 2 tbsp Unsalted Butter (cut into small pieces)
• 1 tsp Salt (for pasta water, plus to taste)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Prep Ingredients

   Separate the three egg yolks from the whites, place yolks in a bowl, add the whole egg, then whisk together. Grate the Parmesan, mince the garlic, and dice the pancetta.

   Time: PT5M

2. Boil Pasta

   Fill the large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the spaghetti and cook until al dente, about 8‑10 minutes.

   Time: PT10M

   Temperature: High heat (boiling)

3. Render Pancetta

   While the pasta cooks, melt butter in the skillet over medium‑high heat. Add the diced pancetta and cook, stirring occasionally, until the fat is rendered and the meat is crisp, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

4. Make Egg‑Cheese Mixture

   Add the grated Parmesan to the whisked eggs, season with a pinch of freshly ground black pepper, and whisk until smooth.

   Time: PT2M

5. Drain Pasta

   When the spaghetti is al dente, drain it in the colander, reserving the saved cooking water.

   Time: PT1M

6. Combine Pasta and Sauce

   Return the hot pasta to the skillet with the pancetta (heat off). Quickly pour the egg‑cheese mixture over the pasta, tossing continuously with tongs. Add a splash of reserved pasta water if the sauce looks too thick, stirring until a glossy, creamy coating forms.

   Time: PT3M

7. Plate and Serve

   Divide the carbonara among plates, finish with an extra sprinkle of Parmesan and a grind of black pepper. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

60g

Fat

20g

Fiber

2g