Carbonara Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
3
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Calories
863 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Carbonara Recipe
Description
Carbonara is prepared by cooking spaghetti until al dente and rendering diced guanciale slowly in a pan for its fat to melt and the meat to crisp. The guanciale is removed from the fat, which is then used to coat the drained pasta. A mixture of eggs, egg yolks, Pecorino Romano cheese, and black pepper is whisked together and combined with the hot pasta off the heat. This method gently cooks the eggs, creating a creamy sauce without scrambling them. The sauce’s consistency can be loosened by adding reserved pasta water as needed. Finally, the crisp guanciale is stirred back into the pasta. The result is a rich and flavorful pasta dish with a silky sauce, distinct salty cheese, and peppery bite from the guanciale and pepper.
Carbonara is typically served immediately while warm, ideal as a main course for a comforting Italian meal.
Ingredients
- 8 ounces spaghetti
- 6 ounces Guanciale diced (lardons)
- 2.5 ounces Pecorino Romano cheese grated
- 2 large egg
- 2 egg yolk
- black pepper to taste, freshly cracked
Instructions
- Fill a large pot with water and bring to a boil. Add pasta, season well with salt and stir. Cook pasta until al dente, 7 to 8 minutes. Drain, reserving 1/2 cup pasta water.
- Place diced guanciale in a cold pan and place over medium heat. As the fat begins to render, stir bits around until evenly browned and cooked.
- Using a slotted spoon, remove guanciale, reserving the grease.
- In a small mixing bowl combine eggs, egg yolks, grated cheese, and a generous pinch of black pepper until fully combined.
- Whisk together.
- Place pan with grease over medium-high heat and add pasta. Toss to evenly coat.
- Remove pasta from heat and pour cheesy mixture over pasta and toss together until fully incorporated and sauce begins to form and thicken with the residual heat, 2 to 3 minutes. Stir in 1-2tablespoons pasta water at a time, only as needed, to make the sauce more fluid.
- Toss guanciale into pasta until evenly incorporated.
- Divide pasta between bowls and top each serving with more freshly ground black pepper and freshly grated Pecorino Romano.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 863 kcal
% Daily Value*
| Calories | 863kcal | 43% |
| Carbohydrates | 58g | 19% |
| Protein | 30g | 60% |
| Fat | 56g | 86% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 339mg | 113% |
| Sodium | 827mg | 34% |
| Potassium | 248mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 451IU | 9% |
| Calcium | 301mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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