Authentic Spaghetti Carbonara
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
3 servings
-
Calories
519 kcal
-
Course
Main Course
-
Cuisine
Italian
Authentic Spaghetti Carbonara
Description
This recipe for Authentic Spaghetti Carbonara focuses on using key ingredients such as guanciale, pecorino cheese, and egg yolks that form the base of this classic Italian pasta. The spaghetti is cooked until just past al dente, then combined in a skillet with crisped guanciale and olive oil. The heat is removed before adding a mixture of egg yolks, pecorino, and freshly ground black pepper that has been tempered with some pasta cooking water, resulting in a creamy sauce with no curdling.
The guanciale adds a distinctive pork flavor and slight crunch, while the cheese and eggs provide richness and depth. The pasta water helps emulsify the sauce, allowing it to cling smoothly to the spaghetti strands. This dish is typically served immediately to preserve the delicate sauce texture and balance.
Extras like additional grated pecorino can be added when serving for more pronounced cheesy notes. The recipe emphasizes the importance of stirring off heat and using pasta water to achieve the ideal consistency.
Ingredients
- 3 cups spaghetti 600 grams cooked or 300 grams dry, cooked (about 6 ounces dry
- 4 large egg yolk
- 1 cup pecorino cheese freshly grated
- ½-1 teaspoon black pepper freshly ground if possible
- 2 tablespoons olive oil
- ½-¾ cup Guanciale
EXTRAS
- 2-3 tablespoons pecorino cheese freshly grated
Instructions
- In a large pot boil the water, once the water is at a roaring boil add a little salt and the spaghetti, stir and cook until a little bit more than al dente.
- In a small/medium bowl beat until well combined the egg yolks, add the grated pecorino and pepper, beat to combine. Just before adding to the pan add 1/3 - 1/2 cup (80-120ml) of hot pasta water and mix to combine well.
- Slice the guanciale into short thin strips. In a large pan add the olive oil and guanciale, cook on medium heat until desired doneness, I like it on the crunchy side, the Italian not so much. Remove the guanciale to a clean plate. Do not remove the oil (& fat) from the pan.
- On medium/high heat, add the al dente pasta to the pan, and a 1/3-1/2 cup (80-120 ml) of hot pasta water and stir to combine, remove the pan from the heat and add the egg mixture and quickly combine, add 1/3 -1/2 cup of hot (not boiling) pasta water and toss continually until well combined and creamy. Add the guanciale and gently mix. Serve immediately topped with freshly grated pecorino and black pepper. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 46g | 15% |
| Protein | 23g | 46% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 284mg | 95% |
| Sodium | 453mg | 19% |
| Potassium | 122mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 481IU | 10% |
| Calcium | 431mg | 43% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
