Spaghetti Carbonara
Around 28% fewer calories and significantly lower saturated fat and cholesterol, two whole eggs and two egg whites replacing four yolks, lean pancetta in place of guanciale, with the full silky richness and authentic Roman depth of the classic.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 120g lean pancetta. Crush 2 garlic cloves lightly. Whisk together 2 whole eggs, 2 egg whites, 40g Pecorino Romano, 20g Parmesan, and generous black pepper in a bowl; set aside.
Boil
Bring a large pot of heavily salted water to a rolling boil. Add 200g spaghetti and cook over high heat 9 to 11 minutes until al dente. Reserve 150ml pasta water, then drain.
Saute
Heat 1 tsp olive oil in a large pan over medium heat. Add crushed garlic, cook 1 minute until fragrant, discard. Add diced pancetta, cook over medium heat 5 to 6 minutes until golden and fat renders.
Finish
Remove pan from heat entirely. Add hot drained spaghetti and toss to coat in pancetta fat. Pour in egg mixture and toss vigorously, adding pasta water a splash at a time until a silky, emulsified sauce coats every strand.
Plate
Serve immediately on warm plates, garnished with extra Pecorino Romano and generous black pepper.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.