Creamy Carbonara
A classic Italian pasta dish featuring crispy pancetta or guanciale, creamy egg yolks, and Parmesan cheese for a rich and satisfying meal.
Ingredients
Pasta and Sauce Ingredients
- 12 oz spaghetti Cook according to package instructions until al dente.
- 6 oz pancetta or guanciale, diced Or use thick-cut bacon as a substitute.
- 4 large egg yolks
- 1 large egg
- 1 cup grated Parmesan cheese Add more for garnishing if desired.
- to taste Salt and pepper
- optional Fresh parsley for garnish
Instructions
Cooking the Pasta
- Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Preparing the Sauce
- In a large pan, cook pancetta or guanciale over medium heat until crispy.
- In a bowl, whisk together the egg yolks, whole egg, and Parmesan cheese.
Combining Ingredients
- Add the hot pasta to the pan with pancetta and remove from heat.
- Quickly stir in the egg mixture, adding reserved pasta water as needed to create a creamy sauce.
- Season with salt and pepper to taste.
Serving
- Serve immediately, garnished with parsley and extra Parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over low heat, adding water or cream to loosen the sauce if necessary. For a vegetarian version, replace pancetta with sautéed mushrooms or vegetables.