Description
A creamy and authentic spaghetti carbonara made with eggs, parmesan, savory beef strips, and freshly cracked black pepper. Silky, rich, and ready in just 30 minutes.
Ingredients
Scale
- 12 ounces spaghetti
- 3 large eggs
- 1 cup freshly grated parmesan cheese
- 6 ounces beef strips
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt for pasta water
Instructions
- Bring a large pot of salted water to a rolling boil.
- In a mixing bowl, whisk together the eggs and grated parmesan until smooth and fully combined.
- In a large skillet over medium heat, cook the beef strips until browned and slightly crisp, then remove the skillet from heat.
- Cook the spaghetti in boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Transfer the hot spaghetti directly into the skillet with the cooked beef.
- Remove the skillet from direct heat and immediately pour in the egg and cheese mixture. Toss quickly using tongs to coat the pasta evenly.
- Add small splashes of reserved pasta water as needed until the sauce becomes glossy and silky.
- Sprinkle with freshly cracked black pepper and extra parmesan if desired, then serve immediately.
Notes
- Always remove the pan from heat before adding the egg mixture to prevent scrambling.
- Use freshly grated parmesan for the smoothest sauce texture.
- Reserve pasta water to adjust consistency and achieve a silky finish.
- Reheat leftovers gently with a splash of water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 185mg
Keywords: spaghetti carbonara, creamy pasta, Italian pasta recipe, easy weeknight dinner, classic carbonara