Rock Roll Spaghetti Carbonara

Elevate your pasta night with Rock Roll Spaghetti Carbonara, a bold twist on the classic Italian favorite! This dish pairs creamy, velvety pasta with the irresistible crunch of crispy pancetta and a fiery kick of red chili flakes. A delicate balance of whisked eggs, Parmesan cheese, and a touch of reserved pasta water creates a luscious sauce that clings perfectly to al dente spaghetti. Fragrant garlic and freshly cracked black pepper amp up the flavor, while the chili flakes add a modern, rock-and-roll edge to the traditional recipe. Ready in just 35 minutes, this crowd-pleasing carbonara is perfect for everything from a cozy family dinner to an impressive date night meal. Serve it with an extra sprinkle of Parmesan and a dash of chili flakes to customize the heat to your taste! Indulge in this richly satisfying, easy-to-make recipe that’s guaranteed to hit all the right notes.

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams spaghetti
• 150 grams pancetta
• 3 large eggs
• 1 large egg yolk
• 100 grams Parmesan cheese, grated
• 1 teaspoon black pepper, freshly cracked
• 0.5 teaspoon red chili flakes
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt

Directions

Step 1

Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Step 2

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Stir occasionally to prevent sticking.

Step 3

Lower the heat and add the minced garlic. Sauté for 1 minute until fragrant. Stir in the red chili flakes, allowing their flavors to release into the oil. Remove the skillet from heat.

Step 4

In a medium bowl, whisk together the eggs, egg yolk, grated Parmesan cheese, and freshly cracked black pepper until smooth. Set aside.

Step 5

Return the skillet with the pancetta to low heat. Add the drained spaghetti to the skillet, tossing to coat in the rendered oils and pancetta.

Step 6

Immediately remove the skillet from the heat. Slowly pour the egg mixture into the skillet, tossing quickly and continuously to coat the spaghetti without scrambling the eggs.

Step 7

If needed, add reserved pasta water a few tablespoons at a time to loosen the sauce and create a creamy texture.

Step 8

Taste and adjust seasoning with salt and more black pepper if desired.

Step 9

Serve immediately, garnished with additional Parmesan cheese and a pinch of red chili flakes for an extra kick.

Nutrition Facts

Serving size	842.5 grams (842.5g)

Amount per serving	% Daily Value*
Calories	2138

Total Fat 130.90g	168%
Saturated Fat 53.50g	268%
Polyunsaturated Fat 1.30g
Cholesterol 1003mg	334%
Sodium 6695mg	291%
Total Carbohydrate 127.90g	47%
Dietary Fiber 8.10g	29%
Total Sugars 4.90g
Protein 117.30g	235%

Vitamin D 141IU	706%
Calcium 1266mg	97%
Iron 12mg	66%
Potassium 987mg	21%

*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: 54.6%

Protein: 21.7%

Carbs: 23.7%