cookingoItaly
🇮🇹 A TASTE OF ITALY
Pasta Carbonara.
The authentic Roman classic — silky egg-based sauce clinging to al dente spaghetti, studded with crispy guanciale and finished with a shower of Pecorino Romano.
- Total time
- 25 min
- Servings
- 2 people
- Difficulty
- Medium
Ingredients
For 2 servings · Check off as you go
0 of 8 ingredients ready
Let's make it.
5 stepsPrepare the guanciale
Cut guanciale into small cubes or strips (about 1cm). Cook in a pan over medium heat until golden and crispy, about 8-10 minutes. Remove from heat and keep warm.
10 min
Make the egg sauce
In a bowl, whisk together egg yolks, whole egg, grated Pecorino Romano, and Parmesan. Season generously with black pepper. The mixture should be thick and creamy.
5 min
Cook the pasta
Cook spaghetti in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
8 min
Combine everything
Add hot pasta to the guanciale pan (off heat). Add egg mixture gradually while tossing vigorously, adding pasta water a little at a time to create a creamy, glossy sauce. The residual heat cooks the eggs gently.
3 min
Serve immediately
Plate the carbonara, finishing with extra Pecorino, more black pepper, and optionally a few extra pieces of crispy guanciale. Serve immediately.
2 min
Cooking Tips
Never add cream! The creaminess comes from emulsifying the egg yolks with hot pasta water. Keep the heat low when adding eggs to prevent scrambling.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 620 kcal
- protein
- 28 g
- carbs
- 72 g
- fat
- 24 g
- fiber
- 3 g
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