Description
A traditional Roman pasta dish made with eggs, hard cheese, cured pork, and black pepper.
Ingredients
Scale
- 1 pound spaghetti
- 4 ounces guanciale or pancetta, diced
- 2 large eggs
- 1 cup grated Pecorino Romano cheese
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
Instructions
- Cook spaghetti in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water.
- While pasta cooks, cook guanciale or pancetta in a large skillet over medium heat until crisp. Remove meat with a slotted spoon, leaving rendered fat in the skillet.
- In a bowl, whisk together eggs, Pecorino Romano, and black pepper.
- Drain spaghetti and add it to the skillet with the rendered fat. Toss to coat.
- Remove skillet from heat. Gradually add the egg and cheese mixture to the pasta, tossing quickly to coat. The heat from the pasta will cook the eggs.
- Add reserved pasta water a tablespoon at a time, if needed, to create a creamy sauce.
- Add the cooked guanciale or pancetta back to the skillet and toss to combine.
- Serve immediately, with extra Pecorino Romano and black pepper if desired.
Notes
- Use good quality ingredients for the best flavor.
- Do not overcook the eggs; the residual heat from the pasta is sufficient.
- Adjust the amount of pasta water to achieve your desired sauce consistency.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 200mg
Keywords: pasta carbonara, spaghetti carbonara, italian pasta, egg pasta, guanciale, pecorino romano