Eggs Carbonara

Indulge in the rich, comforting flavors of Eggs Carbonara, a classic Italian pasta dish that comes together in just 30 minutes! This recipe features perfectly al dente spaghetti tossed with crispy pancetta or guanciale and a velvety sauce made from eggs, Parmesan, and Pecorino Romano cheese. The secret lies in using the residual heat of the pasta to emulsify the eggs, creating a lusciously creamy texture without the need for cream. A hint of garlic and freshly cracked black pepper adds depth and spice, making each bite irresistible. Quick to prepare yet sophisticated, this Eggs Carbonara is the perfect choice for a romantic dinner or an effortless weeknight meal. Serve with a sprinkle of extra cheese and enjoy a true taste of Italy at home.

Nutriscore Rating: 48/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 200 grams spaghetti
• 100 grams pancetta or guanciale
• 2 pieces large eggs
• 50 grams Parmesan cheese, grated
• 30 grams Pecorino Romano cheese, grated
• 1 clove garlic, peeled and lightly crushed
• 2 tablespoons extra-virgin olive oil
• 0 to taste salt
• 0 to taste black pepper, freshly ground

Directions

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, about 8-10 minutes.

Step 2

While the pasta is cooking, heat a large skillet over medium heat and add the olive oil.

Step 3

Add the pancetta or guanciale to the skillet and cook until crispy, about 4-5 minutes. Add the garlic clove, cooking for 1-2 minutes until fragrant, then remove the garlic and set the skillet aside off the heat, leaving the pancetta in the skillet.

Step 4

In a small bowl, whisk together the eggs, Parmesan cheese, Pecorino Romano cheese, and a generous amount of black pepper until smooth.

Step 5

Once the pasta is cooked, reserve about 1/2 cup of pasta water, then drain the pasta.

Step 6

Immediately add the hot drained pasta to the skillet with the pancetta and toss to combine.

Step 7

Working quickly while the pasta is still hot, pour the egg and cheese mixture over the pasta and toss to coat. The heat from the pasta will cook the eggs and create a creamy sauce. Add reserved pasta water, a little at a time, to loosen the sauce if needed.

Step 8

Season with additional salt and black pepper to taste.

Step 9

Serve immediately, garnished with extra grated Parmesan or Pecorino cheese if desired.

Nutrition Facts

Serving size	488.3 grams (488.3g)

Amount per serving	% Daily Value*
Calories	1298

Total Fat 90.90g	117%
Saturated Fat 31.20g	156%
Polyunsaturated Fat NaNg
Cholesterol 492mg	164%
Sodium 4853mg	211%
Total Carbohydrate 66.20g	24%
Dietary Fiber 4.40g	16%
Total Sugars 1.90g
Protein 58.00g	116%

Vitamin D 80IU	400%
Calcium 654mg	50%
Iron 6mg	35%
Potassium 468mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.2%

Protein: 17.6%

Carbs: 20.1%