Description
A rich and creamy traditional Italian Carbonara made with guanciale, Pecorino Romano, and egg yolks for a perfectly silky sauce.
Ingredients
Scale
- 3 oz guanciale
- 5 egg yolks
- 1¼ cups finely grated Pecorino Romano
- 8 oz spaghetti
- Freshly cracked black pepper
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente.
- Meanwhile, cut guanciale into small pieces and cook in a pan over medium heat until crispy.
- In a bowl, whisk egg yolks and Pecorino Romano until smooth.
- Reserve 1 cup of pasta water and drain the spaghetti.
- Add the hot spaghetti to the guanciale and remove from heat.
- Quickly stir in the egg and cheese mixture, adding reserved pasta water as needed to create a creamy sauce.
- Season generously with freshly cracked black pepper.
- Serve immediately, topped with extra Pecorino if desired.
Notes
Use authentic guanciale and Pecorino Romano for traditional flavor. Avoid adding cream—authentic Carbonara gets its creaminess from the eggs and cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 1g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 210mg
Keywords: carbonara, pasta, Italian, guanciale, pecorino, egg yolk