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Spaghetti Carbonara II

Spaghetti Carbonara II

Indulge in Spaghetti Carbonara II, a creamy Italian classic with rich flavors and simple ingredients. Perfect for any occasion!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 400 g spaghetti
  • 150 g guanciale (or pancetta)
  • 4 large eggs
  • 1 cup grated Pecorino Romano cheese
  • to taste freshly ground black pepper

Equipment

  • Large pot
  • Pan
  • Mixing bowl
  • Tongs

Method
 

  1. Fill a large pot with salted water and bring it to a boil. Add the spaghetti and cook until al dente. Save a cup of pasta water before draining.
  2. Heat a pan over medium heat and add the guanciale slices. Cook until crispy and golden brown, then set aside but keep the pan warm.
  3. In a mixing bowl, whisk together the eggs, grated Pecorino Romano, and black pepper until well combined.
  4. Drain the cooked spaghetti and transfer it to the pan with guanciale, removing the pan from heat. Quickly pour the egg mixture over the hot pasta and toss vigorously.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 10gCholesterol: 310mgSodium: 450mgPotassium: 200mgFiber: 2gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Spaghetti Carbonara II is an exceptional recipe that captures the essence of traditional Roman cuisine. Master this dish for an unforgettable dining experience!
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