Experience authentic Italian flavors with this creamy, egg-based sauce that everyone loves.

1

Bring a large pot of salted water to a boil and add the spaghetti. Cook according to package instructions until al dente, about 8 to 10 minutes.

2

While the pasta is cooking, cut the pancetta into small pieces. In a large skillet, heat over medium heat. Add the pancetta and cook until crispy, about 5 to 7 minutes. Stir occasionally to ensure even cooking.

3

In a bowl, beat together the eggs and grated Parmesan cheese until well combined. Set aside.

4

Once the spaghetti is cooked, reserve 1 cup of pasta cooking water, then drain the spaghetti in a colander.

5

Add the hot spaghetti directly to the skillet with the pancetta. Remove the skillet from the heat.

6

Quickly pour the egg and cheese mixture over the spaghetti, tossing efficiently to combine. The heat from the pasta will cook the eggs slightly, creating a creamy sauce. If the pasta seems dry, gradually add reserved pasta water until you reach your desired consistency.

7

Season with black pepper and mix well.

8

Serve immediately, garnished with additional Parmesan cheese if desired.

4

• Add peas or spinach for a pop of color and extra nutrition.
• Substitute pancetta with guanciale for an even more authentic flavor.
• Incorporate herbs like parsley or basil for a fresh touch.

• Use high-quality eggs for a richer flavor.
• Make sure to toss the pasta quickly with the egg mixture to avoid scrambling the eggs.
• Serve the dish immediately for the best texture and taste.

• fat: 25 grams
• fiber: 3 grams
• protein: 24 grams
• calories: 600
• carbohydrates: 75 grams

Spaghetti alla Carbonara provides a good balance of protein from the eggs and cheese, carbohydrates for energy, and fats which are essential for hormone production and nutrient absorption.

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