Spaghetti alla Carbonara with Pancetta
Italian · 30 min · vegetarian, dairy-free, high-protein
638 cal
32g protein
60g carbs
30g fat
per serving · estimated
Ingredients
- 1 lb spaghetti
- 8 oz pancetta
- 4 eggs
- 1 cup pecorino romano
- 1 tsp black pepper
- to taste salt
Method
- Boil spaghetti in salted water until al dente; reserve 1 cup pasta water.
- Render diced pancetta in a dry skillet over medium heat until crisp.
- Whisk whole eggs with grated pecorino and plenty of black pepper.
- Toss hot drained pasta with the pancetta and its fat off the heat.
- Add the egg mixture, tossing quickly and loosening with pasta water to form a silky sauce.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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