Dinner 🔥 Medium 20 min
Pasta Carbonara
Italian
394
kcal
24g
Protein
24g
Carbs
22g
Fat
About this dish
Classic Roman pasta with guanciale, eggs, pecorino Romano, and black pepper.
Servings
Adjust to your portion
1
Ingredients
Spaghetti 350 g
Guanciale or pancetta 150 g
Egg yolks 4 large
Whole egg 1 large
Pecorino Romano 80 g
Black pepper 2 tsp
How to make it
- 1 Cook spaghetti al dente. Reserve 1 cup pasta water.
- 2 Crisp guanciale slowly in a cold pan until golden. Remove from heat.
- 3 Whisk yolks, whole egg, grated pecorino, and pepper.
- 4 Toss hot pasta with guanciale. Remove from heat.
- 5 Add egg mixture, toss quickly with pasta water to create creamy sauce. Never scramble.