Carbonara

The magic of this traditional carbonara recipe comes from the balance of textures—crisp pancetta, silky eggs and creamy cheese—all combined to coat the pasta as an irresistibly smooth sauce.

Calories

245

Carbohydrates

12g

Protein

11g

Potassium

649mg

Fiber

7g

Sugar

4g

Ingredients

1 package (16 ounces) spaghetti
2 large eggs
1 cup grated Parmesan cheese
1 tablespoon olive oil
4 ounces chopped pancetta
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley

Direction

Cook spaghetti according to package directions for al dente. Meanwhile, in a large bowl, whisk eggs and Parmesan; set aside.
In a large skillet, heat oil over medium heat. Add pancetta; cook and stir until crispy, 5-6 minutes. Add garlic; cook 1 minute longer.
Drain spaghetti, reserving 3/4 cup pasta water. Add spaghetti to skillet; toss to coat. Slowly add egg mixture, stirring constantly. Add salt, pepper and enough pasta water for sauce to reach desired consistency. Sprinkle with parsley, and if desired, additional Parmesan and pepper.