Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
40
High
Nutrition per serving
Calories659.1 kcal (33%)
Total Fat26.7 g (38%)
Carbs70.3 g (27%)
Sugars2.6 g (3%)
Protein33.6 g (67%)
Sodium722.9 mg (36%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Meanwhile, crack the eggs into a medium bowl. Finely grate the Parmesan and add to the eggs along with plenty of black pepper. Whisk together until smooth, then set aside.
Step 2
Heat a drizzle of olive oil in a large frying pan on medium heat. Add the pancetta and cook until golden and crispy, 4–5 mins. Peel and finely chop (or grate) the garlic, then add to the pan and cook for 30 seconds until fragrant. Remove the pan from the heat.
Step 3
Add the drained spaghetti to the pan with the pancetta. Pour in the egg and cheese mixture and toss quickly to coat the pasta. Add a splash of reserved pasta water, stirring continuously, until the sauce is glossy and creamy. IMPORTANT: Do not return to high heat — the eggs should not scramble.
Step 4
Divide the carbonara between bowls. Finish with extra grated Parmesan and a final crack of black pepper.
Notes
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