Spaghetti Carbonara
A classic Roman pasta dish made with eggs, hard cheese, cured pork, and black pepper.
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Ingredients
- 1 lb Spaghetti
- 5 oz Guanciale or Pancetta
- 3 whole Large Eggs
- 1 large Egg Yolks
- 1 cup Pecorino Romano Cheese
- 0.5 cup Parmigiano-Reggiano Cheese
- 2 tsp Freshly Ground Black Pepper
- 1 tbsp Sea Salt
- 0.5 cup Pasta Water
- 1 clove Garlic Clove(optional)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- 2
While the pasta cooks, sauté the diced guanciale in a large skillet over medium heat until the fat renders and the meat is crispy.
- 3
In a medium bowl, whisk together the whole eggs, egg yolk, grated Pecorino Romano, and Parmigiano-Reggiano until a thick paste forms.
- 4
Reserve about 1 cup of the starchy pasta water, then drain the spaghetti.
- 5
Add the hot pasta directly to the skillet with the crispy guanciale and toss to coat in the rendered fat.
- 6
Remove the skillet from the heat entirely to prevent the eggs from scrambling.
- 7
Quickly pour the egg and cheese mixture over the pasta, tossing vigorously while adding splashes of pasta water to create a creamy emulsion.
- 8
Season generously with freshly cracked black pepper and serve immediately on warmed plates.
Nutrition per Serving
620
Calories
28g
Protein
72g
Carbs
24g
Fat
3g
Fiber
2g
Sugar
980mg
Sodium
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