Spaghetti Carbonara
A classic Roman dish featuring creamy egg yolks, savory pancetta, and sharp pecorino cheese, tossed with spaghetti for a quick and comforting meal.
5 min
Prep
15 min
Cook
4
Serves
562
Calories
Macros · per serving
26g protein
63g carbs
24g fat
Ingredients
For 4 servings
- 400 g spaghetti
- 150 g pancetta
- 100 g pecorino cheese
- 4 egg yolks
- 2 cloves garlic
- black pepper — to taste
- salt — to taste
- 1 tbsp olive oil
Instructions
- 1
Boil a large pot of salted water and cook the spaghetti until al dente according to package instructions.
- 2
While the pasta cooks, finely grate the pecorino cheese and set it aside.
- 3
In a medium bowl, whisk the egg yolks and mix in most of the pecorino cheese, reserving some for garnish.
- 4
Heat olive oil in a large pan over medium heat. Add pancetta and cook until crispy, about 5 minutes. Add minced garlic and sauté for 1 more minute.
- 5
Drain the pasta, reserving a cup of the pasta water, and add the pasta to the pan with pancetta.
- 6
Remove the pan from the heat and quickly pour in the egg mixture, tossing to combine and adding pasta water as needed to create a creamy sauce.
- 7
Season with black pepper and more salt if needed. Serve immediately topped with the remaining pecorino cheese.
Cook it this week.
NeatEat plans Spaghetti Carbonara — and the rest of your week — around your budget, groceries included.