Pasta Carbonara
dinnerItalianmedium

Pasta Carbonara

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

Från Nutrolas kurerade receptbibliotek

20 min4 portioner

Näringsvärden (per portion)

Värden per portion

394Kcal

24 g

Protein

24 g

Kolhydrater

22 g

Fett

Ingredienser

  • Spaghetti

    350 g

    455 Kcal

  • Guanciale or pancetta

    150 g

    495 Kcal

  • Egg yolks

    4 large

    220 Kcal

  • Whole egg

    1 large

    70 Kcal

  • Pecorino Romano

    80 g

    332 Kcal

  • Black pepper

    2 tsp

    5 Kcal

Instruktioner

  1. 1

    Cook spaghetti al dente. Reserve 1 cup pasta water.

  2. 2

    Crisp guanciale slowly in a cold pan until golden. Remove from heat.

  3. 3

    Whisk yolks, whole egg, grated pecorino, and pepper.

  4. 4

    Toss hot pasta with guanciale. Remove from heat.

  5. 5

    Add egg mixture, toss quickly with pasta water to create creamy sauce. Never scramble.

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