Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Spaghetti Carbonara
Authentic Roman carbonara with guanciale, egg yolks, and pecorino — no cream, just silky perfection.
Ingredients
Instructions
Cook spaghetti in well-salted water until al dente; reserve 1 cup pasta water.
Fry guanciale until crispy in a dry pan.
Beat egg yolks and egg with pecorino and parmesan; season with lots of black pepper.
Off heat, add drained pasta to pan with guanciale; remove from heat.
Add egg mixture; toss vigorously, adding pasta water to create silky sauce.
Serve immediately with extra pecorino and pepper.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
