Homemade Spaghetti Pasta Carbonara
User Reviews
5.0
90 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
872 kcal
-
Course
Main Course
-
Cuisine
Italian
Homemade Spaghetti Pasta Carbonara
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Make this classic Roman Spaghetti Pasta carbonara in under 20 minutes using just 5 ingredients for the most amazing pasta recipe ever.
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Ingredients
- 1 tablespoon olive oil
- 8 ounces medium diced guanciale
- 5 egg yolks
- ½ cup packed pecorino romano + more for garnish
- 12 ounces uncooked homemade spaghetti or 1 pound dried
- sea salt and fresh cracked pepper to taste
Instructions
- Add olive oil to a large frying pan over medium heat.
- Next, add in the guanciale and cook for 5 to 6 minutes or until crisp and browned. Keep warm.
- In a large bowl whisk together the egg yolks, Romano cheese, and cracked pepper until combined.
- Temper the eggs by whisking in ½ of the hot rendered guanciale fat from the pan until combined.
- Next, add in the homemade pasta to a large pot of boiling salted water and cook for 2 minutes.
- While the pasta is cooking take ¼ cup of the hot boiling pasta water and whisk it into the egg mixture further bringing it into safe temperatures.
- Drain the pasta and add it to the bowl with the egg and cheese mixture along with the crisp-cooked guanciale and toss until completely coated.
- Serve in a large pasta bowl and garnish with more Romano cheese and cracked pepper.
Notes
- Make-Ahead: This is meant to be eaten as soon as it is finished being made.
- How to Store: Cover in plastic and keep it in the refrigerator for up to 4 days. Carbonara will not freeze well, and I advise against it.
- How to Reheat: Add the desired amount of pasta to a medium-sized saucepot, add 2 to 3 tablespoons of water, and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve.
- Guanciale is cured pig jowls (cheeks) that often have spices and herbs incorporated.
- When making this recipe, make sure only to use the egg yolk!
- Under no circumstance should a classic carbonara sauce have cream. Adding cream would completely delegitimize the classic and authentic nature of pasta carbonara.
- The absolute key to a tasty carbonara sauce is making sure to use guanciale and pecorino because of their naturally high salt content. These two ingredients will go a long way to flavoring this pasta carbonara.
- Try adding cooked chicken or shrimp to this dish for an extra punch of protein.
Nutrition Information
Show Details
Calories
872kcal
(44%)
Carbohydrates
65g
(22%)
Protein
25g
(50%)
Fat
57g
(88%)
Saturated Fat
21g
(105%)
Cholesterol
318mg
(106%)
Sodium
652mg
(27%)
Potassium
225mg
(6%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
376IU
(8%)
Calcium
180mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 872 kcal
% Daily Value*
| Calories | 872kcal | 44% |
| Carbohydrates | 65g | 22% |
| Protein | 25g | 50% |
| Fat | 57g | 88% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 318mg | 106% |
| Sodium | 652mg | 27% |
| Potassium | 225mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 376IU | 8% |
| Calcium | 180mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
90 reviews
Excellent
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