dinnerItalianmedium

Pasta Carbonara

Name: Pasta Carbonara
Prep time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 350 g Spaghetti; 150 g Guanciale or pancetta; 4 large Egg yolks; 1 large Whole egg; 80 g Pecorino Romano; 2 tsp Black pepper

Classic Roman pasta with guanciale, eggs, pecorino Romano, and black pepper.

From Nutrola's curated recipe library

20 min4 servings

Nutrition Facts (per serving)

Values are per serving

394Cal

24 g

Protein

24 g

Carbs

22 g

Fat

Ingredients

Spaghetti
350 g
455 Cal
Guanciale or pancetta
150 g
495 Cal
Egg yolks
4 large
220 Cal
Whole egg
1 large
70 Cal
Pecorino Romano
80 g
332 Cal
Black pepper
2 tsp
5 Cal

Instructions

1
Cook spaghetti al dente. Reserve 1 cup pasta water.
2
Crisp guanciale slowly in a cold pan until golden. Remove from heat.
3
Whisk yolks, whole egg, grated pecorino, and pepper.
4
Toss hot pasta with guanciale. Remove from heat.
5
Add egg mixture, toss quickly with pasta water to create creamy sauce. Never scramble.

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