Description
A classic Italian Spaghetti Carbonara recipe that features perfectly cooked pasta coated in a creamy, cheesy sauce with crispy guanciale or pancetta and a hint of black pepper.
Ingredients
Scale
Spaghetti:
- 12 ounces spaghetti
Sauce:
- 2 large eggs
- 2 large egg yolks
- 1 cup freshly grated Pecorino Romano cheese
- 1/2 teaspoon freshly ground black pepper
Others:
- 4 ounces guanciale diced (or pancetta)
- Salt for pasta water
Instructions
- Cook Spaghetti: Boil salted water and cook spaghetti until al dente.
- Prepare Sauce: Whisk eggs, yolks, cheese, and pepper in a bowl.
- Cook Guanciale: Crisp guanciale in a skillet.
- Combine: Toss hot pasta with guanciale, then add sauce, mixing quickly.
- Adjust Consistency: Add pasta water gradually for desired sauce thickness.
- Serve: Top with extra cheese and pepper.
Notes
- Use authentic guanciale for best flavor.
- Work swiftly to avoid overcooking the eggs.
- Best enjoyed fresh as it doesn’t reheat well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 2 g
- Sodium: 660 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 210 mg
