Description
Creamy, comforting, and deeply satisfying, this classic Carbonara Pasta is made with simple pantry staples and delivers rich flavor in every bite.
Ingredients
Scale
- 12 ounces dry spaghetti
- 1 cup grated parmesan cheese
- 4 large egg yolks
- 1 large whole egg
- 2 garlic cloves, smashed
- 1 tablespoon olive oil
- 1 teaspoon freshly cracked black pepper
- Salt, for pasta water
Instructions
- Fill a large pot with salted water and bring it to a boil. Set your serving bowl nearby to warm up with hot pasta later.
- In a mixing bowl, whisk together the egg yolks, whole egg, and grated parmesan cheese until creamy and smooth. Set aside.
- In a skillet, heat olive oil over medium heat. Add the smashed garlic cloves and cook gently for 2 to 3 minutes until fragrant, then remove and discard the garlic.
- Cook spaghetti in boiling water until al dente. Reserve 1 cup of pasta water, then drain. Immediately add hot pasta to the skillet with garlic-infused oil.
- Turn off the heat. Quickly pour the egg-cheese mixture over the hot pasta and toss rapidly with tongs. Slowly add reserved pasta water a bit at a time until the sauce becomes glossy and silky.
- Season generously with freshly cracked black pepper. Toss again to evenly distribute the seasoning and sauce.
- Serve hot, topped with a little extra grated cheese and a final crack of pepper.
Notes
- Use room temperature eggs for a smoother sauce.
- Freshly grated cheese melts and blends better than pre-shredded.
- Work quickly when combining eggs and pasta to avoid scrambling.
- Save extra pasta water in case the sauce needs loosening later.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 1g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 210mg
Keywords: carbonara, creamy pasta, classic Italian pasta, quick pasta recipe, vegetarian pasta