Italian Spaghetti Carbonara with Egg
ItalianOther InternationalDesi eggsMedium
Authentic Italian spaghetti carbonara with egg, cheese and black pepper — no cream, just a silky golden sauce. A beloved Roman classic.
Prep time10 min
Cook time12 min
Total time22 min
Servings2
Ingredients
- 2 Desi eggs plus 2 egg yolks
- 200g spaghetti
- 50g grated parmesan or cheddar cheese
- 100g chicken pieces, diced (traditional: guanciale
- use chicken as a local alternative)
- 2 garlic cloves, minced
- 1 tbsp olive oil (alternative: cooking oil)
- Black pepper to taste
- Salt to taste
Method
- Cook the spaghetti in salted water; reserve a cup of pasta water.
- Fry the chicken pieces with garlic until golden; set aside.
- Whisk the eggs, yolks, cheese and plenty of black pepper.
- Drain the pasta and return it to the warm pan off the heat.
- Stir in the egg mixture quickly with a splash of pasta water until creamy.
- Add the chicken, toss and serve immediately.
Nutrition — estimated per serving
Calories (estimate)480 kcal
Protein (estimate)22 g
Fat (estimate)18 g
Carbs (estimate)52 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates. Work off the heat so the eggs turn creamy, not scrambled. Cheddar replaces parmesan and chicken replaces guanciale. Cook eggs and chicken fully. Contains egg, wheat, milk and chicken.