Spaghetti Carbonara

Name: Spaghetti Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g spaghetti; 150g guanciale or pancetta, diced; 4 egg yolks; 1 whole egg; 100g pecorino romano, finely grated; 50g parmesan, grated; black pepper freshly ground; salt to taste

Authentic Roman carbonara with guanciale, egg yolks, and pecorino — no cream, just silky perfection.

Total time

25 min

Prep

10 min

Cook

15 min

Difficulty

medium

Cuisine

Italian

comfortpastaindulgent

Ingredients

400gspaghetti

150gguanciale or pancetta, diced

4egg yolks

1whole egg

100gpecorino romano, finely grated

50gparmesan, grated

black pepperfreshly ground

saltto taste

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.

Calories

363

Protein

19.5g

Fat

15.5g

Carbs

32.9g

Fiber

1.8g

Sodium

508mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.