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Spaghetti Carbonara

The authentic Roman pasta with a silky sauce made from eggs, Pecorino Romano, guanciale, and black pepper. No cream needed when you nail the technique.

DinnerItalianMedium

10 min

Prep

20 min

Cook

30 min

Total

Servings

Medium

Difficulty

Instructions

Bring a large pot of water to a boil and season heavily with salt. It should taste like the sea.

While water heats, cook the guanciale in a cold skillet over medium heat, stirring occasionally, for 6-8 minutes until crispy and the fat has rendered. Remove from heat.

In a bowl, whisk together the egg yolks, whole egg, grated Pecorino, and black pepper until smooth.

Tip: Use room-temperature eggs for a smoother sauce. Cold eggs can shock and scramble on contact with hot pasta.

Cook the spaghetti 1 minute less than the package directions (al dente). Reserve 1 cup of starchy pasta water before draining.

Add the drained pasta to the skillet with the guanciale (off the heat). Toss to coat in the rendered fat.

Pour the egg-cheese mixture over the pasta and toss vigorously for 60 seconds, adding splashes of pasta water until you get a creamy, glossy sauce that coats each strand.

Tip: The skillet must be OFF the heat when you add the egg mixture. The residual heat is enough. Direct heat will scramble the eggs.

Serve immediately with extra grated Pecorino and black pepper on top.

Nutrition per Serving

560kcal

Calories

26g

Protein

62g

Carbs

22g

Fat

Fiber

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Spaghetti Carbonara

Ingredients

Instructions

Nutrition per Serving

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