Description
Creamy, comforting, and quick to make, this classic Carbonara brings Italian tradition to your kitchen with just a few simple ingredients and a whole lot of flavor.
Ingredients
Scale
- 12 ounces Spaghetti
- 4 large Egg Yolks
- 1 cup Parmesan Cheese, finely grated
- 1/2 cup Pecorino Romano, finely grated
- 2 Garlic Cloves, smashed
- 1 tablespoon Olive Oil
- 1 teaspoon Freshly Cracked Black Pepper
- Salt, for pasta water
Instructions
- Boil a large pot of water for the pasta and heat a skillet over medium heat.
- In a mixing bowl, whisk together egg yolks, Parmesan, and Pecorino until smooth.
- In the skillet, heat olive oil and garlic. Sauté until fragrant, then discard the garlic.
- Cook pasta until al dente. Reserve 1 cup of pasta water, then drain. Add pasta to the warm skillet off heat.
- Pour in the egg-cheese mixture and toss with tongs, adding reserved pasta water a little at a time until the sauce is silky.
- Crack in black pepper, toss again, and adjust seasoning to taste.
- Serve immediately, topped with extra cheese and pepper.
Notes
- Make sure to combine the egg mixture off the heat to avoid scrambling.
- Reserve pasta water before draining—it’s key for the sauce.
- Use fresh cheese and eggs for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 1g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 190mg
Keywords: carbonara, easy pasta recipe, creamy pasta, Italian dinner, quick carbonara