Carbonara Sauce

Name: Carbonara Sauce
Prep time: 30 min
Cook time: 10 min
Yield: 6
Cuisine: Italiana
Ingredients: 500 grams fettuccine pasta; water; salt; 2 eggs; 3 egg yolks; 70 grams pecorino romano cheese, grated; 70 grams Parmesan cheese, grated; 1 cup pancetta, or pancetta, cubed; 1 cup water, pasta cooking; Parmesan cheese, for garnishing; basil, for garnishing

Yamilette González

Carbonara is a pasta dish made with eggs, parmesan cheese, olive oil, and pancetta in its original version; it has been modified and regionalized over time, but it remains delicious.

Reviewed by Editorial Team of Kiwilimón

Published: 11-05-2021

Preparation

20 mins

10 mins

Low

In a pot of boiling water, add salt and cook for 10 minutes or until al dente. Reserve 1 cup of the pasta cooking water. In a bowl, mix the eggs with the yolks. Once combined, add the pecorino romano and parmesan. Set aside. In a pan, fry the pancetta for 5 minutes until golden. Add the pasta and, while stirring, add the egg mixture and the cup of pasta cooking water, mixing for 5 minutes. Serve in a deep plate and garnish with parmesan and basil.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

267.8

kcal

13.39%

Carbohydrate, by difference

33.6

11.2%

Protein

12.6

25.2%

Total lipid (fat)

8.7

13.38%

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100

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Tips

When adding the egg mixture to the pasta, make sure not to stop stirring and keep the heat very low; this way, the sauce will be smooth and homogeneous.

Carbonara Sauce

Ingredients

Preparation

Nutritional information

Presentation

Tips

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