Name: Spaghetti Carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb spaghetti; 6 oz guanciale, cut into strips; 4 large egg yolks; 2 large whole eggs; 1 cup pecorino romano, finely grated; 1 tsp black pepper, freshly ground; ½ tsp salt, for pasta water

Spaghetti Carbonara

A rich Roman pasta dish made with eggs, pecorino romano, guanciale, and black pepper. No cream needed.

Total time

30 min

Prep

10 min

Cook

20 min

Serves

Difficulty

Medium

Per serving

520 kcal

Ingredients

1 lb spaghetti
6 oz guanciale, cut into strips
4 large egg yolks Swap
2 large whole eggs Swap
1 cup pecorino romano, finely grated
1 tsp black pepper, freshly ground Swap
½ tsp salt, for pasta water

Equipment

large pot, skillet

Method

Bring a large pot of salted water to boil. Cook spaghetti until al dente, reserving 1 cup pasta water.
Render guanciale in a cold skillet over medium heat until crispy, about 8 minutes.
Whisk egg yolks, whole eggs, pecorino, and black pepper in a bowl until smooth.
Drain spaghetti and add to skillet with guanciale off heat. Toss to coat.
Pour egg mixture over pasta, tossing vigorously. Add pasta water a tablespoon at a time until creamy. Serve immediately.

Nutrition per serving

Calories: 520
Protein: 22g
Carbs: 45g
Fat: 28g
Fiber: 2g

Protein 17%Carbs 35%Fat 48%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

pasta · italian · carbonara · roman · pork · eggs

Ingredients

Equipment

Method

Nutrition per serving

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