dinnerItalianmedium
Pasta Carbonara
Classic Roman pasta with guanciale, eggs, pecorino Romano, and black pepper.
20 min3 servings
Nutrition Facts (per serving)
560
Cal
24g
Protein
58g
Carbs
26g
Fat
Values are per serving
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
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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