Pasta Alla Carbonara (From Pasta & Other Things) – a delicious recipe with extra-virgin olive oil, spaghetti, eggs, u00bc, pasta water, ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Heat the olive oil in a large skillet over medium heat.
2
Add the pancetta and stir fry until crisp. Take the pan off the heat and set aside.
3
Bring 6 quarts of water to a boil in a large pot. Add the salt and the spaghetti, stirring often and cook until al dente.
4
Drain the spaghetti, reserving the 3/4 cup of pasta water, and return the spaghetti back to the pot. Do not rinse in cold water, you need the pasta hot to help cook the eggs. Set over very low heat. Immediately add the eggs, half of the cheese, the reserved pancetta, and any rendered fat, and toss well.
5
Add just enough of the reserved pasta water to make the mixture creamy.
6
Sprinkle generously with pepper and serve immediately.
7
Use the remaining cheese to pass at the table.
372
kcal
Calories
17
g
Fat
35
g
Carbs
21
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 6 ounces sliced pancetta thickly, diced, 1 pound spaghetti, 3 large eggs well beaten, and more.
Yes, Pasta Alla Carbonara (From Pasta & Other Things) 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.
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