Rating: 3.5 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 4

The luxurious, velvety texture of a good pasta carbonara is ephemeral at best, so you must enjoy it right away. Tempering the egg with hot pasta water keeps the sauce creamy by preventing it from curdling. For a smoky taste, use bacon in place of pancetta.

David Bonom
Recipe by Cooking Light October 2008

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
2 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to the package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.

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  • Combine milk and next 4 ingredients (through pepper) in a small bowl; set milk mixture aside.

  • Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pancetta to pan; sauté 3 minutes or until lightly browned. Add onion and garlic to pan; sauté 3 minutes or until onion is lightly browned. Reduce heat to medium-low. Add milk mixture and pasta to pan; toss gently to coat.

  • Place egg in a small bowl; stir with a whisk. Gradually add 1/4 cup reserved hot cooking liquid, stirring constantly with a whisk. Gradually add egg mixture to pan, stirring constantly; cook 4 minutes or until sauce is thick and creamy.

Nutrition Facts

387 calories; calories from fat 30%; fat 13g; saturated fat 5.8g; mono fat 4.5g; poly fat 1.3g; protein 19.2g; carbohydrates 48.2g; fiber 2.3g; cholesterol 130mg; iron 2.6mg; sodium 682mg; calcium 192mg.
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