Spaghetti Carbonara
Indulge in this creamy, savory Roman classic featuring eggs, hard cheese, cured pork, and black pepper.
Italian⏱ 25 min⚠ Contains 4 allergen(s)
✨ High in calories✨ High in protein✨ High in fat
Ingredients
- Spaghetti300 grams
- Guanciale150 grams
- Pecorino romano cheese50 grams
- Parmesan cheese25 grams
- Egg yolks3 large
- Whole egg1 large
- Black peppercorns1 teaspoon
Nutrition (per serving, makes 3)
Calories879.3 kcal
Protein31.6 g
Carbs75.1 g
Fat48.4 g
Fiber3 g
Sugar2.8 g
Sodium1321.3 mg
Vitamin C0 mg
Iron2.6 mg
Calcium312.4 mg
Potassium308 mg
Estimated values.
Steps
- 1Bring a large pot of salted water to a boil, then add the spaghetti and cook according to package instructions until al dente.
- 2While the pasta cooks, dice the guanciale into small strips and render it in a skillet over medium heat until crispy; remove the guanciale, leaving the rendered fat in the pan.
- 3In a bowl, whisk together the egg yolks, whole egg, grated pecorino romano, grated parmesan, and freshly cracked black pepper.
- 4Drain the cooked spaghetti, reserving about a cup of the starchy pasta water.
- 5Add the hot spaghetti to the skillet with the guanciale fat, then quickly add the egg and cheese mixture, stirring vigorously to emulsify, adding a splash of reserved pasta water as needed to create a creamy sauce.
- 6Toss in the crispy guanciale and serve immediately with extra black pepper and cheese.