That’s how you make a CARBONARA @MealswithMax

Ingredients

• 400 g Spaghetti (dry, broken into individual strands after cooking)
• 100 g Pancetta (cut into small dice; can use guanciale or thick-cut bacon as substitute)
• 100 g Pecorino Romano Cheese (finely grated; fresh grate gives best texture)
• 2 large Eggs (room temperature)
• 2 large Egg Yolks (room temperature; adds extra richness)
• 1 tsp Freshly Ground Black Pepper (coarsely ground for texture)
• to taste Salt (for pasta water; optional for seasoning)

Instructions

1. Prepare Ingredients

   Grate the Pecorino Romano, dice the pancetta, and crack the eggs into a mixing bowl. Separate two egg yolks into a small bowl.

   Time: PT5M

2. Toast Pancetta

   Heat the skillet over medium‑high heat. Add the diced pancetta and toast for about 2 minutes, stirring until the fat renders and the pieces are crisp.

   Time: PT2M

   Temperature: medium-high

3. Boil Pasta

   Bring a large pot of water to a rolling boil, season generously with salt, and add the spaghetti. Cook until al dente, about 8‑10 minutes.

   Time: PT10M

   Temperature: high

4. Mix Egg‑Cheese Emulsion

   In the mixing bowl, whisk together the two whole eggs, two egg yolks, grated Pecorino, and black pepper until smooth.

   Time: PT2M

5. Combine Pasta and Sauce

   Drain the spaghetti, reserving the hot water. Transfer the pasta to the skillet with the crisp pancetta (remove from heat). Quickly pour the egg‑cheese mixture over the hot pasta, tossing vigorously with tongs. Add a splash of reserved pasta water if the sauce looks too thick, continuing to toss until a silky coating forms.

   Time: PT3M

6. Plate and Serve

   Divide the carbonara between two plates, top with extra grated Pecorino and a final grind of black pepper. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

25g

Carbohydrates

70g

Fat

20g

Fiber

3g