pasta

sautéed

everyday

main course

creamy

Italian

all seasons

Hot

Carbonara Spaghetti

Name: Carbonara Spaghetti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g guanciale (or pancetta); 4 large egg yolks; 1 large whole egg; 100 g Pecorino Romano cheese, finely grated; 2 tsp freshly ground black pepper; 1 to taste salt (for pasta water)

Difficulty

medium

Time

30m

Price Category

average

Calories

High

Carbonara Spaghetti is a classic Italian pasta dish that captivates with its simplicity and rich flavors. The secret lies in high-quality ingredients: guanciale, egg yolks, Pecorino Romano cheese, and freshly ground black pepper. This creamy and silky dish is a perfect choice for a quick yet satisfying dinner that is guaranteed to enchant your taste buds.

ingredients

4 Servings

200 g guanciale (or pancetta)4 large egg yolks1 large whole egg100 g Pecorino Romano cheese, finely grated2 tsp freshly ground black pepper1 to taste salt (for pasta water)

Steps

Prepare Guanciale

Cut the guanciale into small cubes or strips. In a skillet over medium heat, render the guanciale until crispy, about 8-10 minutes. Remove the crispy guanciale from the pan, leaving the rendered fat behind.

Cook Pasta

Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Before draining, reserve about 200 ml (approx. 1 cup) of the pasta cooking water.

Make Sauce

In a large bowl, whisk together the egg yolks, the whole egg, grated Pecorino Romano cheese, and freshly ground black pepper. Mix until smooth and creamy.

Combine Ingredients

Immediately add the hot, drained spaghetti to the guanciale fat in the skillet and toss to coat. Then transfer the pasta to the bowl with the egg mixture. Stir quickly and continuously, gradually adding the reserved pasta cooking water until a silky, creamy sauce forms. The heat will cook the eggs without scrambling them.

Serve

Serve immediately, garnished with extra freshly ground black pepper and grated Pecorino Romano cheese.

Extra Tips

► For perfect creaminess, continuously stir the egg mixture as you add the hot pasta and a splash of pasta water.

► Don't overcook the pasta; it should be al dente so the sauce adheres better.

► If you can't find guanciale, you can use good quality, thick-cut pancetta as a substitute.

Nutrition

	Per 100g	Per Serving 250g / 8.8 oz
Calories	380 kcal	950 kcal
Protein	18g	45g
Fat	25g	62g
Carbohydrate	25g	62g
Fiber	1g	2.5g
Sugar	1g	2.5g

Download

App Store