Description
A classic Roman pasta that comes together in under 30 minutes with just six ingredients. Silky, rich, and savory, Spaghetti Carbonara is the ultimate comfort dish without the need for cream. Perfect for any day of the week, it’s a crowd-pleaser made with pantry staples.
Ingredients
400g spaghetti
150g guanciale (or pancetta)
4 large egg yolks
1 whole egg
80g Pecorino Romano cheese, finely grated
1 tsp freshly cracked black pepper
Salt, to taste
Instructions
1. Bring a large pot of salted water to a boil and cook the spaghetti until just under al dente. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, cut the guanciale into small strips and cook in a skillet over medium heat until crisp and golden, about 5–7 minutes. Remove from heat.
3. In a bowl, whisk together the egg yolks, whole egg, Pecorino Romano, and black pepper until smooth and creamy.
4. Add the drained pasta to the pan with guanciale and its fat (off the heat). Pour in the egg and cheese mixture, stirring vigorously to coat the pasta evenly.
5. Gradually add reserved pasta water, a tablespoon at a time, until the sauce reaches a glossy, silky consistency.
6. Plate immediately, topped with extra cheese and black pepper if desired.
Notes
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 4 servings
Category: Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 2g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 220mg
Keywords: carbonara, spaghetti, pasta, Italian classic