Pancetta Carbonara recipe - ingredients, nutrition and when to eat it
This pasta gets its silky, cream-free sauce by tossing eggs, cheese, and pepper with the fat rendered from pancetta.
This pasta gets its silky, cream-free sauce by tossing eggs, cheese, and pepper with the fat rendered from pancetta. It’s salty and savory, with a pronounced peppery kick—great for a filling lunch or dinner.
Western · 25 minutes to cook
Nutrition (per 1386g serving): 730.4 kcal · protein 32.7g · carbohydrate 83.2g · fat 29.5g · sodium 1685.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Turn off the heat before adding the egg sauce so it coats the pasta smoothly.
Tips: Pancetta and cheese are already salty, so use just a little salt and adjust after tasting at the end.
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Ingredients (1 serving)
- Thin pasta — 100 g
- Pancetta — 45 g
- Egg yolk — 1 pc
- Parmesan cheese — 20 g
- Ground black pepper — 0.5 tsp
- Salt — 2 g
- Water — 1200 ml