Simple Carbonara
25 minweeknight2 servingshigh-protein
Ingredients
- Spaghetti200 gOn hand
- Pancetta100 gOn hand
- Eggs2 largeOn hand
- Parmesan40 g, finely gratedOn hand
- Black pepper1 tsp, coarsely crackedoptional
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Steps
- 1
Dice the pancetta.
3 min
- 2
Boil the spaghetti in well-salted water until al dente.
10 min
- 3
Fry the pancetta until the fat renders and edges crisp.
6 min
- 4
Whisk the eggs with the grated parmesan and black pepper.
1 min
- 5
Toss the drained spaghetti with the pancetta off the heat.
2 min
- 6
Stir in the egg mixture quickly until it turns glossy.
3 min
Cook’s note. Egg scrambles above roughly 70°C, so the pan comes off the heat before it goes in.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.