Italian inspired cuisine
Spaghetti carbonara
Spaghetti Carbonara relies on just a few ingredients and a creamy, harmonious result. If the timing and heat are right, the result is a simple but very strong pasta dish with lots of character.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 645 kcal
- Protein
- ≈ 32.4 g
- Carbohydrates
- ≈ 69.1 g
- Fat
- ≈ 25.8 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 4 egg yolks · ≈ 72.0 g
- 1 whole egg · ≈ 50.0 g
- 180 g pancetta or bacon cubes · ≈ 180 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400g spaghetti
- 180 g pancetta or bacon cubes
- 4 egg yolks
- 1 whole egg
- 90 g Parmesan or Pecorino, finely grated
- 1 teaspoon black pepper, freshly ground
- Salt
Instructions
- Cook spaghetti in plenty of salted water until al dente.
- Slowly fry the pancetta or bacon until crispy in a large pan without any additional fat.
- Mix the egg yolk, egg, grated cheese and black pepper thoroughly in a bowl.
- Reserve some pasta water. Drain the spaghetti and add it directly to the pan with the bacon.
- Remove pan from heat. Add the egg and cheese mixture and fold in quickly.
- Stir in a little hot pasta water as needed until a creamy sauce forms.
- Serve immediately and finish with some extra cheese and pepper.
