Italian Carbonara Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy, egg-rich pasta with pancetta and Pecorino Romano, made without cream. This Italian-inspired pasta recipe, ready in about 45 minutes, pairs spaghetti, pancetta (dice), eggs (whole) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook spaghetti in salted boiling water until al dente, reserving 1/2 cup pasta water. Drain and set aside.
  2. Step 2: In a skillet, cook pancetta over medium heat until crispy, about 5 minutes. Add garlic and sauté for 1 minute until fragrant.
  3. Step 3: Whisk eggs, Parmesan, and black pepper in a bowl. Toss hot pasta into the skillet, then add egg mixture. Stir vigorously until creamy and thickened, adding pasta water as needed.
  4. Step 4: Serve immediately, tossing to coat.

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