Spaghetti Carbonara
Crispy guanciale and al dente pasta are tossed in an egg and Pecorino Romano sauce and topped with more Pecorino and coarsely ground black pepper.
Servings: 4
Ingredients
- 1 pound spaghetti
- 6 ounces guanciale or pancetta diced
- 4 large eggs beaten
- 1 cup Pecorino Romano cheese grated
- 1 teaspoon black pepper coarsely ground
- 1 1/2 cups pasta water will most likely not need all of it
Instructions
- Bring a large pot of salted water to boil. Beat the eggs and Pecorino together in a bowl and set aside.
- Heat a large pan to a bit less than medium heat. Saute guanciale until most of the fat has rendered (about 12-15 minutes). About halfway through the rendering process begin cooking the spaghetti until a touch less than al dente.
- Remove most of the guanciale from the pan and set it aside on a plate. Place the spaghetti into the pan along with 2 ounces of pasta water. Mix the spaghetti with the guanciale fat then remove the pan from the heat once the spaghetti reaches al dente.
- Wait 30 seconds then add the egg and cheese mixture. Mix quickly or toss to coat. If the pasta is too dry add a touch more of the reserved pasta water to loosen it up.
- Add the guanciale back to the spaghetti and toss once more adding more pasta water if needed. Taste test and adjust black pepper to taste. A good amount is recommended. Serve with grated Pecorino. Enjoy!
Video
Notes
- The key to making the carbonara creamy is to mix the egg/cheese into the guanciale/pancetta fat and pasta water thoroughly.
- Remember to wait 30-60 seconds before adding the egg and cheese mixture to avoid scrambled eggs. Mix quickly as well!
- No salt was added due to the saltiness of the guanciale and the pecorino cheese.
- Carbonara is best eaten right away instead of saving for leftovers.
Nutrition
Calories: 687kcal | Carbohydrates: 63.8g | Protein: 40.9g | Fat: 29.2g | Saturated Fat: 10.6g | Cholesterol: 308mg | Sodium: 1230mg | Potassium: 502mg | Sugar: 0.3g | Calcium: 233mg | Iron: 5mg