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Ingredients
1 pound spaghetti
½ pound pancetta, diced
1 cup grated Parmigiano-Reggiano cheese, plus additional cheese for grating
4 large eggs, separated
Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
87 grams carbs; 256 milligrams cholesterol; 850 calories; 14 grams monosaturated fat; 5 grams polyunsaturated fat; 15 grams saturated fat; 39 grams fat; 4 grams fiber; 719 milligrams sodium; 36 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 7 to 9 minutes.
- Step 2
Just before the pasta is cooked, fry the pancetta in a large skillet until it is crisp and golden brown, 5 to 6 minutes. Drain the pasta well, reserving ¼ cup of the cooking water. Carefully pour it into the skillet, then add the pasta, and heat, shaking the pan, for 1 minute. Add the grated cheese, the egg whites and pepper, and toss until they are fully incorporated.
- Step 3
Divide the pasta among 4 heated serving bowls, and make a nest in the center of each. Gently drop an egg yolk into each nest, season with additional black pepper, and grate additional cheese on top. Serve immediately.
Private Notes
Comments
take it out. it is not part of carbonara ever.
I added parsley and sun dried tomatoes. It was delicious. My only mistake/ wondering for others who have made it. My egg white started clumping like a scrambled egg. How do I prevent that? What did I do wrong. (Taste was impacted)
take it out. it is not part of carbonara ever.
The the pan cool a little bit more before adding the egg.
Very good. Add more water? And parsley?
The first - Rome 1971 - and still my favorite. I'll never forget my reaction when the waitress brought out a bowl of spaghetti with a raw egg on top.