Description
Indulge in the rich and creamy flavors of this classic Italian pasta dish with Pasta alla Carbonara. Made with simple ingredients like guanciale, eggs, Pecorino Romano cheese, and spaghetti, this recipe is a true crowd-pleaser.
Ingredients
Scale
For the Pasta:
- 12 ounces spaghetti or rigatoni
For the Sauce:
- 6 ounces guanciale, diced (or pancetta as a substitute)
- 3 large egg yolks
- 1 large whole egg
- 1 cup freshly grated Pecorino Romano cheese
- Freshly ground black pepper to taste
- Salt for pasta water
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 1 cup of pasta water before draining.
- Prepare the Sauce: Cook the diced guanciale in a skillet until crispy. In a bowl, whisk together egg yolks, whole egg, Pecorino Romano, and black pepper.
- Combine: Toss the drained pasta with guanciale. Add the egg mixture, tossing quickly. Adjust consistency with reserved pasta water.
- Finish and Serve: Season with black pepper and additional cheese. Serve hot.
Notes
- Work off the heat when incorporating the egg mixture to prevent curdling.
- Opt for freshly grated cheese for a smoother sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 185mg
