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Spaghetti alla Carbonara
A classic Roman pasta dish with crispy guanciale, eggs, and pecorino cheese creating a silky sauce without cream.
Ingredients
Instructions
Bring a large pot of salted water to boil and cook spaghetti until al dente.
Fry guanciale in a cold pan over medium heat until crispy, reserve the fat.
Whisk eggs with pecorino and black pepper in a bowl.
Reserve 1 cup pasta water before draining.
Remove pan from heat, add drained pasta to guanciale and toss.
Add egg mixture and splash of pasta water, toss vigorously until silky sauce forms.
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.
