Spaghetti Carbonara (without Pancetta)

This vegetarian version of the classic Italian pasta dish, Spaghetti Carbonara, uses eggs, Parmesan cheese, and black pepper to create a rich sauce that beautifully coats the al dente spaghetti. Without the traditional pancetta, this dish remains a comforting and satisfying option for a quick meal. Prepare this easy-to-follow recipe and enjoy a creamy, flavorful pasta dish that pleases pasta lovers.

Ingredients

• 12 oz spaghetti, dry
• 3 large eggs
• 1 cup parmesan cheese, grated
• 1 tsp black pepper, ground

Instructions

1. Place a large pot of water on high heat and bring to a boil. Add a pinch of salt and the spaghetti, cooking according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water.
2. While the pasta cooks, in a large mixing bowl, whisk together the eggs, grated Parmesan cheese, and ground black pepper until well combined.
3. Drain the cooked spaghetti and while still hot, immediately toss with the egg mixture. Gradually add the reserved pasta water, stirring constantly, until the sauce becomes creamy and coats the pasta evenly.
4. Serve the pasta warm, garnished with additional grated Parmesan cheese and a sprinkle of black pepper for extra flavor.

Keywords: Dinner, Pasta, Creamy, Quick, Italian

Spice Rack: Black Pepper

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