Description
A rich and creamy carbonara featuring al dente spaghetti, crispy pancetta, and a cheesy, egg-based sauce. Perfect for a comforting and indulgent meal!
Ingredients
Scale
- 250g spaghetti
- 150g pancetta, diced
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook Pasta: Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
- Cook Pancetta: In a large skillet, heat olive oil over medium heat. Add pancetta and cook until crispy. Remove pancetta and set aside.
- Prepare Sauce: In a bowl, whisk together eggs, Parmesan cheese, and mozzarella cheese.
- Combine: In the same skillet used for pancetta, add minced garlic and cook for 1 minute. Add cooked spaghetti and toss to coat in the garlic. Remove from heat.
- Mix: Quickly mix in the egg and cheese mixture, adding reserved pasta water a little at a time to achieve a creamy consistency. Stir in the cooked pancetta and season with salt and black pepper.
- Serve: Garnish with fresh parsley if desired and serve immediately.
Notes
- Be sure to remove the skillet from heat before adding the egg mixture to avoid scrambling the eggs.
- Adjust the amount of pasta water based on your desired sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 500
- Fat: 25g
- Carbohydrates: 45g
- Protein: 25g