Name: Classic carbonara with pancetta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz spaghetti; 40 g diced pancetta; 1 large egg, lightly beaten; 4 large egg whites; 2 1/2 tbsp grated parmesan cheese; 1/2 tsp black pepper, freshly ground; 1 tsp salt; 8 1/2 cups water

Nutrition

Per serving

561 calories

Protein: 34g; 25% of calories
Carbs: 36g; 26% of calories
Fat: 30g; 49% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

Bring the water to a boil in a large pot and add the salt. Cook the spaghetti for 9 to 11 minutes until al dente. Reserve about a quarter cup of the pasta water, then drain.
While the pasta boils, whisk the egg, egg whites, parmesan cheese, and black pepper together in a small bowl until combined.
Place the pancetta in a skillet over medium heat. Cook, stirring often, for 6 to 8 minutes until the fat renders and the meat is crisp. Carefully pour off any excess fat from the pan, leaving about one teaspoon. Remove from the heat and set aside for a moment to cool slightly.
Add the hot drained pasta to the skillet with the pancetta. Pour in the egg mixture and a splash of the reserved pasta water. Toss constantly with tongs for 1 to 2 minutes, using the residual heat of the pan to create a creamy sauce without scrambling the eggs. Done when whites set and the sauce is creamy.

Nutrition

Ingredients

Instructions

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