Spaghetti Carbonara
Italian Main course Pasta Intermediate
Silky spaghetti tossed in a luscious egg-and-parmesan sauce with crispy smoked lardons and cracked black pepper : Roman comfort at its most indulgent.
Dietary summary — contains gluten, pork
- ContainsGluten, Pork
- Free fromLactose, Alcohol
- Not suitable forVegetarian, Vegan
10 min
Preparation
15 min
Cooking
Ingredients
Parmesan
Dairy
80 g
Spaghetti
Gluten
400 g
Salt
1 pinch(es)
Egg
4 piece(s)
Pepper
2 g
Smoked bacon lardons
Meat
200 g
Preparation steps
1
1. Bring a large pot of salted water to a boil for the spaghetti.
2
2. In a bowl, whisk the eggs with grated parmesan and plenty of black pepper.
3
3. Cook smoked lardons in a large pan over medium heat until crisp. Set pan aside.
4
4. Cook spaghetti until al dente. Drain, reserving a ladle of cooking water.
5
5. Return the lardon pan to low heat. Add drained spaghetti and a splash of cooking water. Toss 1 minute off high heat.
6
6. Pour in the egg mixture, tossing quickly to create a silky sauce without scrambling. Add more cooking water if needed.
7
7. Serve immediately with extra pepper and parmesan.
Per serving
765 kcal
Calories
41 g
Protein
69 g
Carbs
35 g
Fat