The best pasta carbonara
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 741, total fat 40 G., saturated fats 17 G., proteins 34 G., carbohydrates 59 G., fiber 3 G., cholesterol 200 mg, sodium 927 mg, sugar 3 G.
Calories 741, total fat 40 G., saturated fats 17 G., proteins 34 G., carbohydrates 59 G., fiber 3 G., cholesterol 200 mg, sodium 927 mg, sugar 3 G.
Spaghetti Carbonara in a velvety, rich egg sauce with pieces of fried pancetta is perfect for a chilly evening. Adding a knob of butter to the egg and cheese sauce will add a creamier texture and a fuller flavor, but this step is up to you. This classic pasta recipe takes less than half an hour to prepare—perfect for an after-work dinner or a holiday treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large eggs + 2 yolks
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 0.5 tbsp. freshly grated pecorino romano
- 1 tbsp freshly ground black pepper
- 2 tablespoons unsalted butter, room temperature (optional)
- 450 g spaghetti
- 1 piece of pancetta (340 g), cut into strips
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Cooking the dish according to the recipe:
- Bring salted water to a boil in a saucepan over high heat.
- In a large bowl, combine the eggs, yolks, Parmesan, pecorino, pepper, and butter, if using. Add the pasta and cook according to package directions. Set aside 1 cup of water, and drain the rest in the sink.
- Meanwhile, in a large skillet over medium heat, cook the pancetta, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the cooking water and stir.
- Add the egg mixture and stir to coat the pasta. Cook, stirring constantly to prevent the eggs from curdling, until the sauce is smooth, thinning it with reserved pasta water if necessary (the sauce should be pourable but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with additional Parmesan.
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