The Creamy Pasta Carbonara Recipe

Introduction

Ingredients

• 1 pound spaghetti
• 6 ounces pancetta, diced
• 3 large eggs, room temperature
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped parsley
• 2 tablespoons olive oil

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Drain the water and set aside.
2. Heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy and golden brown, about 5-7 minutes.
3. Add garlic and cook for another minute.
4. In a medium bowl, whisk together eggs, Parmesan cheese, heavy cream, salt, and black pepper.
5. Add the cooked spaghetti to the skillet with the pancetta and garlic. Toss everything together until spaghetti is coated with the pancetta fat.
6. Remove the skillet from the heat and add the egg mixture to the skillet. Toss everything together until the egg mixture is evenly distributed.
7. Place the skillet back over low heat and cook until the egg mixture thickens and coats the spaghetti, about 2-3 minutes. Make sure to stir continuously to prevent the eggs from scrambling.
8. Remove the skillet from the heat and sprinkle chopped parsley over the spaghetti carbonara. Serve immediately.

Nutrition

• Calories: 768
• Protein: 36 g
• Fat: 40 g
• Carbohydrates: 65 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 1034 mg

Conclusion