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Linguini with Carbonara Sauce in a green plate
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4 from 1 vote

Pasta with Creamy Carbonara Sauce

Made with a few simple ingredients this Pasta with a Carbonara sauce is a great alternative to pasta in a tomato sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Entrées
Cuisine: Italian
Keyword: carbonara sauce, pasta
Servings: 4
Calories: 616kcal
Author: AmyG

Ingredients

  • 250 g pasta
  • 4 eggs lightly beaten
  • ½ cup parmesan cheese grated
  • 250 grams pancetta or prosciutto or bacon
  • 1 teaspoon salt for pasta water
  • 2 sprigs of parsley
  • 6 cups water for boiling pasta
  • 2 teaspoons of butter
  • 1 garlic clove chopped
  • pepper to taste

Instructions

  • Whisk eggs and cream in a small bowl until smooth. Set aside.
  • In a large fry pan, brown pancetta and garlic.
  • In a large saucepan boil water. Once the water has come to a boil, add salt and pasta and cook pasta until al dente (soft but not mushy having a little bit of a crisp) about 7 to 10 minutes.
  • Using a pasta scoop, scoop the pasta from the pot into the frypan with the pancetta. If draining the pasta, reserve ½ cup pasta water add to the fry pan with the pasta. (While the heat is off).
  • Add the butter and let melt. Add egg mixture and cheese and stir pasta until well combined and creamy.
  • The egg should cook to a creamy consistency with the heat of the pasta. However, if you want it cooked more, turn the heat on and cook to your preference.
  • Remove from heat and garnish with parsley.

Nutrition

Serving: 1/4 of Product | Calories: 616kcal | Carbohydrates: 32g | Protein: 21g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 24g | Cholesterol: 247mg | Sodium: 877mg | Fiber: 2g | Sugar: 1g