Spaghetti alla Carbonara
A classic Roman pasta dish with crispy guanciale, eggs, and pecorino cheese creating a silky sauce without cream.
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
medium
Cuisine
Italian
Ingredients
400gspaghetti
200gguanciale or pancetta
4large eggs
100gpecorino romano, finely grated
2 tspblack pepper, coarsely ground
1 tspsalt
Instructions
1
Bring a large pot of salted water to boil and cook spaghetti until al dente.
2
Fry guanciale in a cold pan over medium heat until crispy, reserve the fat.
3
Whisk eggs with pecorino and black pepper in a bowl.
4
Reserve 1 cup pasta water before draining.
5
Remove pan from heat, add drained pasta to guanciale and toss.
6
Add egg mixture and splash of pasta water, toss vigorously until silky sauce forms.
7
Serve immediately with extra pecorino and black pepper.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
329
Protein
18.5g
Fat
12.2g
Carbs
32.9g
Fiber
2.1g
Sodium
857mg
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