Carbonara Sauce
A creamy, silky Italian Carbonara sauce made with eggs, Pecorino Romano, Parmesan, and pancetta, perfect for coating pasta authentically.
Equipment
- Large pot (for pasta)
- Skillet or frying pan
- Mixing bowl
- Whisk or fork
- Tongs
- measuring cups/spoons
- Cheese grater
Ingredients
- 12 oz spaghetti or preferred pasta
- 4 oz pancetta or guanciale, diced
- 2 large eggs
- 2 large egg yolks
- ½ cup grated Pecorino Romano cheese
- ½ cup grated Parmesan cheese
- 1 clove garlic peeled (optional, for flavoring oil)
- Salt to taste
- ½ tsp freshly ground black pepper
Instructions
- Cook pasta in salted boiling water until al dente; reserve 1 cup of pasta water.
- In a skillet, cook pancetta (or guanciale) until crispy; remove garlic if used.
- In a bowl, whisk together eggs, yolks, Pecorino Romano, Parmesan, and black pepper.
- Drain pasta and immediately toss into the skillet with pancetta over low heat.
- Remove from heat; quickly stir in egg-cheese mixture, tossing constantly.
- Add reserved pasta water a little at a time until sauce is creamy and coats pasta.
- Serve hot with extra cheese and black pepper on top.
Notes
Nutrition Facts (per serving, approx.):
- Calories: 520
- Protein: 23g
- Carbohydrates: 55g
- Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 160mg
- Sodium: 720mg
- Fiber: 2g
- Sugar: 2g