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| Creamy Italian Spaghetti Carbonara with Pancetta and Parmesan |
Ingredients:
12 oz (340g) spaghetti or pasta of choice
4 oz (115g) pancetta or guanciale, diced
2 large eggs
1 large egg yolk
1 cup freshly grated Parmesan or Pecorino Romano cheese
2 cloves garlic, smashed (optional)
Salt and freshly cracked black pepper, to taste
Fresh parsley, chopped (for garnish, optional)
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Directions:
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 pasta water, then drain.
In a large skillet, cook pancetta or guanciale over medium heat until crispy, about 4–5 minutes. Add garlic for the last minute if using, then remove from the heat and discard the garlic.
In a bowl, whisk together eggs, egg yolk, cheese, and a generous amount of black pepper until smooth and creamy.
Immediately add hot pasta to the skillet with pancetta and toss to combine. Remove skillet from the heat.
Slowly pour in the egg mixture while tossing vigorously to coat the pasta. Add reserved pasta water a little at a time until the sauce is silky and clings to the noodles.
Taste and adjust seasoning if needed. Serve immediately with extra cheese and parsley if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal | Servings: 4 servings
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Pasta Carbonara is a beloved Italian dish known for its luxurious creamy texture—made without a drop of cream. Instead, the velvety sauce is created from eggs, cheese, and the residual heat from freshly cooked pasta. Paired with salty pancetta and cracked pepper, every bite delivers a rich, comforting flavor.
This dish is a fantastic go-to when you want something indulgent but still quick to make. Whether you’re cooking for a cozy weeknight dinner or hosting an Italian-inspired dinner party, Carbonara is a timeless classic that never fails to impress.
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