Ingredients
Scale
- 8 oz (225 g) spaghetti
- 4 oz (115 g) pancetta, diced
- 2 large eggs
- 1/2 cup (50 g) grated Parmesan cheese
- 1/4 cup (60 ml) heavy cream
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- In a skillet over medium heat, cook the diced pancetta until crispy. Add the minced garlic and sauté for another minute.
- In a bowl, whisk together the eggs, Parmesan cheese, and heavy cream. Season with salt and black pepper.
- Add the hot spaghetti to the skillet with pancetta and garlic. Remove from heat.
- Quickly pour the egg mixture over the spaghetti, stirring continuously to create a creamy sauce. Adjust the consistency with reserved pasta water if needed.
- Serve immediately, garnished with fresh parsley if desired.
Notes
- Make sure to stir quickly after adding the egg mixture to prevent scrambling.
- You can substitute pancetta with bacon if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Standard
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 215 mg
Keywords: creamy pasta carbonara recipe, Italian pasta, easy carbonara