Cooking your own sauce for this classic Italian dish is easy! Make this dish the star of your meal, or divide up into small ramekins to serve as a side dish.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
In a large pot, bring water for pasta to a rolling boil. Add pasta and stir.
Step 2
Cook pasta to al dente (firm, but not too undercooked) for 10 to 12 minutes.
Step 3
While pasta is cooking, heat a large skillet over medium heat. Add olive oil and coat pan.
Step 4
Add pancetta and cook until browned (approximately 3 minutes).
Step 5
Add seasoned salt and garlic and cook for an additional 3 minutes. Add broth and stir.
Step 6
In a medium bowl, beat eggs thoroughly. Add 3/4 cup of the pasta cooking water to the eggs and set aside. Adding the water will temper the eggs and keep them from becoming scrambled when added to the pasta.
Step 7
Drain pasta well when finished and add to skillet with pancetta and oil mixture. Reserve 1 to 2 cups of pasta cooking liquid.
Step 8
Add egg mixture while tossing rapidly with tongs or a large fork to keep eggs from cooking.
Step 9
Remove pan from heat and add cheese and salt and pepper to taste.
Step 10
Continue to toss pasta until cheese is melted and incorporated and egg mixture thickens (approximately 2 minutes). Add reserved cooking liquid from pasta 1/4 cup at a time in case carbonara sauce is too thick for your liking.
Step 11
Serve with extra grated Parmesan cheese and fresh parsley.
Tip
Step 12
Reserve 1 cup of the pasta water to whisk into the sauce if it is too thick. Add 2 tablespoons at a time until you achieve the consistency you desire.
Nutritional Information
Step 13
Serving size: 1 serving
Step 14
Calories: 302
Step 15
Fat: 8g (23% calories from fat)
Step 16
Cholesterol: 58mg
Step 17
Sodium: 543mg
Step 18
Total Carbohydrate: 43g
Step 19
Dietary Fiber: 5g
Step 20
Protein: 17g
