Spaghetti Carbonara with Pancetta and Ricotta
Spaghetti Carbonara with Pancetta and Ricotta
Classic DishSpaghetti Carbonara
Prep: 10 min • Cook: 15 min. A delightful twist on the classic Roman dish, this Spaghetti Carbonara incorporates pancetta for its savory depth and a touch of ricotta cheese for an extra creamy texture, beautifully balancing the richness of eggs and Pecorino Romano. It offers a subtly different yet equally satisfying take on the traditional carbonara.
- Preparation time
- 10 min
- Cooking time
- 15 min
- Total time
- 25 min
- Servings
- 4
Instructions
Prepare Ingredients
- 1In a medium bowl, whisk together the eggs, ricotta cheese, most of the grated Pecorino Romano cheese, and freshly ground black pepper until smoothly combined.
- 2Ensure pancetta is cut into small cubes or lardons.
Cook Pasta and Pancetta
- 1Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
- 2While the pasta is cooking, place the pancetta in a large, cold skillet. Turn the heat to medium-low and cook slowly, stirring occasionally, until the pancetta is crispy and has rendered its fat, about 8-10 minutes.
- 3Remove the crispy pancetta from the skillet with a slotted spoon and set aside on a plate lined with paper towels. Leave the rendered fat in the skillet and discard any excess if there is too much, leaving about 2 tablespoons.
Combine and Serve
- 1Just before the pasta is done, reserve about 1 cup of the starchy pasta water. Drain the spaghetti well.
- 2Add the drained spaghetti directly to the skillet with the warm pancetta fat. Toss to coat. Remove the skillet from the heat to prevent the eggs from scrambling.
- 3Quickly pour the egg and cheese mixture over the hot spaghetti. Toss vigorously and continuously, adding a splash of the reserved pasta water as needed, to create a creamy sauce that coats the pasta. The residual heat from the pasta and pan will cook the eggs without scrambling.
- 4Add most of the crispy pancetta back into the pasta and toss to combine.
- 5Serve immediately in warm bowls, garnished with the remaining crispy pancetta and extra grated Pecorino Romano cheese and black pepper.
Nutrition Information
- Calories
- 851 kcal
- Protein
- 35 g
- Fat
- 46 g
- Carbs
- 76 g
| Nutrient | Per serving |
|---|---|
| Calories | 851 kcal |
| Protein | 35 g |
| Fat | 46 g |
| Carbs | 76 g |
Tips
- Ensure eggs and ricotta are at room temperature for a smoother, creamier sauce that emulsifies beautifully.
- Cook pancetta slowly over low heat to render the fat properly and achieve crispy pieces without burning.
- Serve immediately after tossing with the egg mixture to prevent the sauce from becoming dry or clumpy.
