Spaghetti alla Carbonara is a classic Italian pasta dish that originated in the Lazio region of Italy.

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Name: Spaghetti alla Carbonara
Prep time: 30 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Italian
Ingredients: 12 oz spaghetti; 4 large egg yolks; 1 cup freshly grated Parmesan cheese, plus more for; 4 oz guanciale or pancetta, diced; 2 garlic cloves, minced; Freshly ground black pepper; Kosher salt

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INGREDIENTS

12 oz spaghetti
4 large egg yolks
1 cup freshly grated Parmesan cheese, plus more for
4 oz guanciale or pancetta, diced
2 garlic cloves, minced
Freshly ground black pepper
Kosher salt

Servings

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.

2. In a medium bowl, whisk together the egg yolks and 1 cup of Parmesan cheese. Season with a generous amount of black pepper and set aside.

3. In a large skillet, cook the guanciale or pancetta over medium heat until crispy, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.

4. Drain the cooked spaghetti, reserving 1 cup of the starchy cooking water. Add the spaghetti to the skillet with the guanciale and garlic, and toss to coat.

5. Remove the skillet from the heat and add the egg yolk and Parmesan mixture. Toss vigorously to coat the spaghetti, adding a splash of the reserved cooking water as needed to create a creamy, emulsified sauce.

6. Serve the spaghetti alla carbonara immediately, garnished with additional freshly grated Parmesan cheese and black pepper.

NOTES

Tips:

Use high-quality, freshly grated Parmesan for the best flavor.
Be sure to temper the egg yolks by adding a small amount of the hot pasta water before tossing them with the pasta.
Guanciale, which is pork jowl, is the traditional choice, but pancetta or even bacon can be used as a substitute.
Adjust the consistency of the sauce by adding more or less of the reserved pasta water as needed.
Enjoy this authentic and delicious spaghetti alla carbonara, a true taste of Italy with street fighter 6!

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Spaghetti alla Carbonara

12 oz spaghetti
4 large egg yolks
1 cup freshly grated Parmesan cheese, plus more for
4 oz guanciale or pancetta, diced
2 garlic cloves, minced
 Freshly ground black pepper
 Kosher salt

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. In a medium bowl, whisk together the egg yolks and 1 cup of Parmesan cheese. Season with a generous amount of black pepper and set aside.
3. In a large skillet, cook the guanciale or pancetta over medium heat until crispy, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Drain the cooked spaghetti, reserving 1 cup of the starchy cooking water. Add the spaghetti to the skillet with the guanciale and garlic, and toss to coat.
5. Remove the skillet from the heat and add the egg yolk and Parmesan mixture. Toss vigorously to coat the spaghetti, adding a splash of the reserved cooking water as needed to create a creamy, emulsified sauce.
6. Serve the spaghetti alla carbonara immediately, garnished with additional freshly grated Parmesan cheese and black pepper.

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Nutrition

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Serving Size: 1 Serving (551g)
Recipe Makes: 1 Servings

Calories: 1734
Calories from Fat: 1300 (75%)

Amt Per Serving		% DV

	Total Fat 144.4g	193 %
	Saturated Fat 52g	260 %
	Monounsaturated Fat 63.9g
	Polyunsanturated Fat 22.9g
Cholesterol 6713mg		2066 %
Sodium 413.4mg		14 %
Potassium 620.4mg		16 %
Total Carbohydrate 21.7g		6 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 21.5g
Protein 86.7g		124 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1734

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