Carbonara Recipe

Carbonara picture


Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient


 Egg yolks3
 Freshly grated parmesan8 Tablespoon
 Oil2 Tablespoon
 Garlic2 Clove (10 gm), peeled and halved
 Pancetta/Streaky bacon7 Ounce, cut into 1/4 inch wide strips (200 Gram, Unsmoked)
 White wine4 Tablespoon
 Dried pasta1 Pound (500 Gram)
 Butter1⁄2 Ounce (15 Grams)
 Salt To Taste
 Black pepper To Taste
 Freshly grated parmesan3 Tablespoon (For Serving)

Nutrition Facts

Serving size

Calories 917 Calories from Fat 382

% Daily Value*

Total Fat 43 g66%

Saturated Fat 18 g90.1%

Trans Fat 0 g

Cholesterol 217.7 mg72.6%

Sodium 1539.8 mg64.2%

Total Carbohydrates 85 g28.5%

Dietary Fiber 4.1 g16.5%

Sugars 4.6 g

Protein 39 g77.8%

Vitamin A 8.7% Vitamin C 1.4%

Calcium 48% Iron 15.8%

*Based on a 2000 Calorie diet


Mix egg yolks and parmesan in a bowl until combined.
Heat oil in a large frying pan.
Add garlic and cook over medium-high heat until golden, 2 minutes.
Remove garlic and discard.
Add pancetta and cook, stirring occasionally, until crisp, 5 minutes.
Add wine and simmer until just evaporated, 2 minutes.
Remove from heat.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Add drained pasta to the hot pancetta and toss well to coat.
Remove from the heat.
Add egg mixture and butter and toss again to coat, adding reserved water as needed.
Add salt and pepper to taste.
Serve immediately with additional parmesan.
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