Name: Classic carbonara with pancetta
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1.5 oz spaghetti; 25 g diced pancetta; 1 large egg; 6 large egg whites; 1 1/2 tbsp Pecorino Romano cheese, finely grated; 3/4 tsp black pepper, freshly cracked; 1 tsp salt; 8 1/2 cups water

Nutrition

Per serving

493 calories

Protein: 39g; 32% of calories
Carbs: 35g; 29% of calories
Fat: 21g; 39% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 0 min

Bring the water and salt to a boil in a large pot. Add the spaghetti and cook until just al dente, about 8 to 10 minutes.
While the pasta cooks, whisk the egg, egg whites, grated pecorino, and black pepper together in a small bowl until completely smooth and combined.
Place the pancetta in a cold 12-inch skillet and turn the heat to medium. Cook until the fat renders and the pancetta is golden and crisp, about 5 to 6 minutes. Remove the pan from the heat.
Reserve a small splash of the pasta cooking water, then drain the spaghetti. Immediately add the hot pasta to the skillet with the pancetta. Pour the egg mixture over the pasta while tossing constantly with tongs. The residual heat from the pasta will cook the eggs into a creamy sauce without scrambling. Add a spoonful of the reserved water if the sauce becomes too thick. Done when 160°F.

Nutrition

Ingredients

Instructions

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