Description
Indulge in the rich flavors of this authentic Italian Spaghetti Carbonara recipe, featuring perfectly cooked spaghetti tossed in a creamy sauce with crispy guanciale and Pecorino Romano cheese.
Ingredients
Spaghetti:
12 ounces spaghetti,
Guanciale:
4 ounces guanciale (or pancetta), diced,
Eggs Mixture:
2 large eggs, 2 large egg yolks, 1 cup finely grated Pecorino Romano cheese, ½ teaspoon freshly ground black pepper, salt for pasta water
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve pasta water and drain spaghetti.
- Crisp Guanciale: Cook guanciale in a skillet until crispy; set aside.
- Prepare Egg Mixture: Whisk eggs, yolks, Pecorino Romano, and pepper in a bowl.
- Combine: Toss hot spaghetti with guanciale, then add egg mixture, tossing vigorously. Add pasta water as needed.
- Serve: Top with extra Pecorino and black pepper.
Notes
- Use authentic guanciale and Pecorino Romano for the most traditional flavor.
- Work quickly to prevent the eggs from curdling.
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 2g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 190mg