Name: Classic Carbonara
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1.5 oz spaghetti; 25 g diced pancetta; 1 large egg; 6 large egg whites; 2 1/2 tbsp grated Parmesan cheese; 3/4 tsp black pepper, freshly ground; 1 tsp salt; 8 1/2 cups water

Nutrition

Per serving

517 calories

Protein: 40g; 31% of calories
Carbs: 37g; 29% of calories
Fat: 22g; 40% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 5 min

Bring the water and half the salt to a boil in a large pot. Add the spaghetti and cook until al dente, about 9 minutes. Reserve a small mug of hot pasta water before draining.
While the pasta cooks, place the pancetta in a cold 12-inch skillet and set the heat to medium. Fry until the fat renders and the meat is crispy, about 6 minutes. Remove the pan from the heat and let it cool for 1 minute.
In a small bowl, whisk the whole egg, egg whites, parmesan, and black pepper. Slowly whisk 2 tablespoons of the hot reserved pasta water into the egg mixture to temper it.
Add the hot drained pasta to the skillet with the pancetta. Pour the tempered egg mixture over the pasta and toss quickly and constantly for about 1 minute. The residual heat will thicken the whites into a glossy, creamy sauce. If it looks too thick, add more pasta water a spoonful at a time. Taste and add the remaining salt only if needed. Done when eggs are thickened and glossy, 165°F.

Nutrition

Ingredients

Instructions

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