This incredibly flavorful and healthy-ish carbonara is made with whole-wheat spaghetti, aged Gouda, Parmesan, and pancetta. A cozy, comforting dish perfect for date night in or cold winter nights!
- 2 large eggs
- 2 large egg yolks
- 3 ounces shredded aged Gouda (about ¾ cup)
- 1 ounce grated Parmesan or Pecorino Romano (about ¼ cup)
- Black pepper & kosher salt
- 12 ounces dry whole-wheat spaghetti
- 1 tablespoon olive oil
- 4 ounces pancetta, guanciale, or slab bacon diced
In a medium bowl, whisk together eggs and yolks until smooth, whisk in aged Gouda, Parmesan, and 7 turns of black pepper.
Bring a large pot of water to a boil; season liberally with salt (about 2 tablespoons). Add spaghetti and cook until al dente, about 1 minute less than the package directions, stirring often to prevent sticking. Reserve 2 cups pasta water then drain.
Meanwhile, heat oil in a 12-inch sauté pan over medium, add pancetta and cook, stirring occasionally, until lightly golden-brown and just starting to crisp, about 5 minutes; reduce heat to low.
Slowly whisk ¼ cup reserved pasta water into cheese and egg mixture.
Immediately after draining pasta, add hot pasta to pan with pancetta and briefly toss with tongs. Add egg mixture, tossing continuously (gently to avoid breaking the noodles), until pasta is well coated, about 3 minutes; add additional reserved pasta cooking water by ¼ cup to reach desired creamy consistency (you may end up using quite a bit of the reserved cooking water and that’s OK).
Serve carbonara hot, sprinkled with additional black pepper to taste.
It’s important to serve carbonara immediately after making it!
- Serving Size: 1/5 of recipe
- Calories: 504
- Sugar: 2.5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 197mg
Keywords: carbonara, spaghetti carbonara, spaghetti alla carbonara, gouda carbonara