Spaghetti Carbonara
Authentic Roman pasta with crispy guanciale, creamy egg sauce, and sharp pecorino cheese. A simple yet elegant dish that celebrates Italian minimalism.
- Total time
- 20 min
- Servings
- 2
- Calories
- 720
- Protein
- 32g
Ingredients
- 150 g guanciale
- 200 g spaghetti
- 2 whole large eggs
- 1 whole egg yolks
- 60 g pecorino romano cheese
- ½ tsp black pepper
- 1 tsp salt
Instructions
- 1
Cut guanciale into small cubes. Grate pecorino romano finely. Whisk together eggs, egg yolk, and half the cheese in a bowl. Season with salt and pepper.
- 2
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 9-10 minutes.
- 3
While pasta cooks, add guanciale cubes to a cold 10-inch skillet. Cook over medium heat until fat renders and edges crisp, about 5-7 minutes. Remove from heat.
- 4
Reserve 1 cup pasta water. Drain spaghetti and add to skillet with guanciale off heat.
- 5
Pour egg mixture over pasta and toss quickly, adding pasta water 2 tablespoons at a time until sauce becomes creamy and coats pasta (do not overheat or eggs will scramble).
- 6
Divide between bowls, top with remaining pecorino and cracked black pepper. Serve immediately.
Tools you’ll need
- large pasta pot
- 10-inch skillet
- colander
- mixing bowl
- whisk
- microplane grater
- wooden spoon
- measuring cups and spoons
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