Spaghetti alla Carbonara Recipe

Name: Spaghetti alla Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound, 1-23 ounces, weight Good Quality Dried Spaghetti; ⅓ cups Freshly Grated Pecorno Romano Cheese; ⅓ cups Freshly Grated Parmigano Regganio Cheese; 2 whole Eggs; 3 Tablespoons Extra Virgin Olive Oil; 1/2 pounds Pancetta, Cut Into Small Cubes; 5 cloves Peeled Garlic, Very Thinly Sliced; ⅔ cups Dry White Wine; 1 teaspoon Salt To Taste; 1 teaspoon Pepper (to Taste, Be Generous); 2 Tablespoons Chopped Flat Leaf Parsley

Servings: persons

1 pound, 1-23 ounces, weight Good Quality Dried Spaghetti
⅓ cups Freshly Grated Pecorno Romano Cheese
⅓ cups Freshly Grated Parmigano Regganio Cheese
2 whole Eggs
3 Tablespoons Extra Virgin Olive Oil
1/2 pounds Pancetta, Cut Into Small Cubes
5 cloves Peeled Garlic, Very Thinly Sliced
⅔ cups Dry White Wine
1 teaspoon Salt To Taste
1 teaspoon Pepper (to Taste, Be Generous)
2 Tablespoons Chopped Flat Leaf Parsley

1
Bring a pot of salted water to a boil and add the pasta, cooking for about 9 minutes until just past al dente.
2
In a small bowl, mix the cheeses and eggs together well and set aside.
3
Heat the oil in a large skillet over medium heat.
4
Add the pancetta and cook, stirring frequently, until just starting to crisp, about 5 minutes.
5
Add the garlic and cook for about 1 minute, until just starting to soften.
6
If needed, sop up some of the excess fat in the pan, leaving about 3 tablespoons.
7
Add the wine and let cook down until reduced to half.
8
When the pasta is cooked, drain and then place in a large bowl.
9
Add the cheese mixture and toss well, ensuring that all the pasta is evenly coated.
10
Add the pasta to the skillet with the pancetta and garlic.
11
Season with salt and a generous amount of pepper, then toss well.
12
Garnish with parsley and serve.

255

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 11 ingredients. The key ingredients include: 1 pound, 1-23 ounces, weight Good Quality Dried Spaghetti, ⅓ cups Freshly Grated Pecorno Romano Cheese, ⅓ cups Freshly Grated Parmigano Regganio Cheese, 2 whole Eggs, and more.

Yes, Spaghetti 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.

Spaghetti alla Carbonara

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