Pasta alla Carbonara Recipe

Name: Pasta alla Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. bucatini; 8 oz. spaghetti; 4 oz. pancetta, chopped; 3 cloves garlic, minced; 2 shallots, finely chopped; 2 to 3 tbsp. olive oil; 2 eggs; 1/4 cup shredded Parmigiano-Reggiano cheese; 1/4 cup shredded Pecorino Romano cheese; Salt, to taste; Freshly cracked black pepper, to taste; Crushed red peppers, to taste

Servings: persons

8 oz. bucatini
8 oz. spaghetti
4 oz. pancetta, chopped
3 cloves garlic, minced
2 shallots, finely chopped
2 to 3 tbsp. olive oil
2 eggs
1/4 cup shredded Parmigiano-Reggiano cheese
1/4 cup shredded Pecorino Romano cheese
Salt, to taste
Freshly cracked black pepper, to taste
Crushed red peppers, to taste

1
Cook pasta according to package instructions.
2
Cook pancetta in a skillet until lightly browned; drain.
3
Add olive oil, shallots and garlic; saute until garlic is lightly browned.
4
In a bowl, beat eggs and mix in most of the cheese.
5
Add to skillet with pancetta and stir intermittently until batter is mostly cooked but still slightly runny.
6
Drain pasta and add to pan; toss with pancetta mixture until thoroughly mixed.
7
Serve with remaining cheese added to top for garnish.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 oz. bucatini, 8 oz. spaghetti, 4 oz. pancetta, chopped, 3 cloves garlic, minced, and more.

Yes, Pasta alla Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta alla Carbonara

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