Creamy Pasta Carbonara

Total Time: 30 Mins | Servings: 4 | Calories per Serving: 555

This creamy pasta dish combines al dente noodles with a rich, velvety sauce made from egg yolks, Parmesan cheese, and crispy pancetta. The result is a decadent and flavorful meal, perfectly complemented by a garnish of fresh parsley and served with your favorite Italian sides.

INGREDIENTS

8 oz pasta
4 oz diced pancetta
2/3 cup Parmigiano Reggiano (grated)
2/3 cup Pecorino Romano (grated)
7 eggs
2 tsp ground black pepper
1 tsp salt
Fresh parsley (for garnish) 

DIRECTIONS

STEP 1
In a large pot, bring 4 quarts of water to a rolling boil. Add the pasta and a generous pinch of salt to the pot. Cook according to the package's instructions until al dente. Reserve about 1/4 cup of pasta water, then drain the pasta and set aside for Step 6.

STEP 2
While the pasta cooks, heat the diced pancetta in a deep pan over Medium heat. Cook for 5-8 minutes until the pancetta is crispy and its faat is rendered. Transfer the pancetta to a small bowl, reserving about 2 tsp of fat in the pan for Step 5. 

STEP 3
In a small bowl, crack 8 large eggs and separatae the yolks from the whites. Place the yolks in a separate bowl, discarding the whites. 

STEP 4
Add the grated cheese, salt, and pepper to the bowl with the egg yolks. Mix until smooth and creamy. 

STEP 5 
In the same pan used for the pancetta, add the cheesy egg mixture and a few tablespoons of the pasta water. Cook on Low heat and stir gently until the mixture is warmed through and slightly thickened, taking care not to scramble the eggs.

STEP 6
Add the cooked pasta and crispy pancetta to the pan with the cheesy egg mixture. Toss thoroughly to coat the pasta evenly. Garnish with freshly chopped parsley and serve alongside cheesy garlic bread, a Caesar salad, or your favorite Italian side dish for a complete meal.

Nutrition Facts (Per Serving)
- Pasta Included -

555 calories | 25.8g protein | 39.4g carbs | 34.2g fat