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Spaghetti Carbonara

If it’s wrong to combine bacon and eggs with pasta and cheese, then I don’t want to be right. Today on Tiny Kitchen Big Taste, we're making the richly satisfying Spaghetti Carbonara.  
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: bacon, carbonara, eggs, pancetta, pasta, spaghetti, spaghetti carbonara
Servings: 2 servings
Calories: 714kcal

Ingredients

SO WHAT YOU'RE GONNA NEED IS:

Instructions

  • Boil Pasta in heavily salted water. Before draining, reserve 1 cup Pasta Water.
  • In a medium Mixing Bowl, combine 2 Eggs and 1 Egg Yolk and a pinch of Pepper. Whisk until Eggs are scrambled.
  • Add Pecorino Romano Cheese. Stir with whisk until mixed in.
  • Dice Pancetta (Note: You can use Bacon as a substitute.)
  • In a Sauté Pan over medium/medium-low heat, add 2 teaspoons Olive Oil and Pancetta. Render Pancetta and then let it start to brown.
  • Add Pasta to the Pancetta. Mix around and let Pasta cook for about a minute.
  • Add ½ cup Pasta Water.
  • Turn off the burner. If using an electric or induction burner, remove Pan completely from the stove.
  • Pour the Egg mixture into the Pan and mix quickly until the Pasta is thoroughly coated. (Note: mix quickly to ensure that the eggs do not scramble.
  • Plate with Pancetta on top of the Pasta. Garnish with more Cheese and Black Pepper.

Nutrition

Calories: 714kcal | Carbohydrates: 86g | Protein: 29g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 293mg | Sodium: 414mg | Potassium: 369mg | Fiber: 3g | Sugar: 3g | Vitamin A: 420IU | Calcium: 193mg | Iron: 2.7mg