Description
A classic Italian pasta dish that brings together rich and creamy flavors with crispy guanciale, all enveloped in silky strands of spaghetti.
Ingredients
Scale
- 350g Spaghetti
- 200g Guanciale (or pancetta as a substitute)
- 4 Large Eggs (3 whole eggs + 1 yolk)
- 100g Pecorino Romano Cheese, finely grated
- Freshly ground black pepper
Instructions
- Prepare the Guanciale: Cut the guanciale into small pieces. Heat a large skillet over medium heat and add the guanciale. Let it cook in its own fat until it becomes crispy and golden brown, about 5-7 minutes. Remove the skillet from the heat but keep the rendered fat in the pan.
- Cook the Pasta: While the guanciale is cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (firm to the bite). Before draining, reserve a cup of the pasta cooking water to adjust the consistency of the sauce later.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, extra egg yolk, and grated Pecorino Romano cheese. Add a generous amount of freshly ground black pepper. The mixture should be smooth and creamy.
- Combine the Ingredients: Add the cooked spaghetti to the skillet with the guanciale over low heat, ensuring the pasta is evenly coated in the rendered fat. Remove the skillet from heat and quickly add the egg and cheese mixture, stirring vigorously. To prevent the eggs from scrambling, be sure to combine everything off the direct heat. Add a splash of the reserved pasta water to achieve a silky, smooth consistency. Continue tossing until the sauce evenly coats every strand of pasta.
- Serve: Transfer the Spaghetti Carbonara to a serving plate, and finish with an extra sprinkle of Pecorino Romano and freshly ground black pepper. Serve immediately while the dish is hot and creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 650 per serving