Homemade Spaghetti Pasta Carbonara
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
872 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Spaghetti Pasta Carbonara
Description
Homemade Spaghetti Pasta Carbonara uses diced guanciale cooked until crisp to provide a flavorful base for the sauce. The sauce blends egg yolks and pecorino romano cheese, carefully tempered with hot rendered fat and pasta water to safely thicken and coat the spaghetti. The pasta itself is cooked al dente and immediately tossed with the egg mixture and guanciale to ensure the sauce clings evenly without scrambling.
The flavor profile is savory from the cured pork and cheese, with the sharpness of black pepper enhancing the richness. Its texture is creamy yet light, with the spaghetti strands coated rather than drowned in sauce. No cream is added to maintain authenticity.
Serve this pasta immediately to enjoy the sauce at its best. It pairs well with a simple leafy green salad or crusty bread to balance the richness. The dish exemplifies traditional Italian carbonara techniques focusing on quality ingredients.
For storage, refrigerate covered up to four days. Reheat gently with a bit of water over low heat to restore creaminess without overcooking. Avoid freezing, as the sauce does not hold texture well after freezing.
Ingredients
- 1 tablespoon olive oil
- 8 ounces Guanciale medium diced
- 5 egg yolk
- ½ cup Pecorino Romano cheese packed, plus more for garnish
- 12 ounces spaghetti uncooked homemade or 1 pound dried
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, 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
- Consume the dish immediately after preparation to maintain sauce texture and flavor.
- Store leftovers in the refrigerator for up to four days; do not freeze.
- Reheat gently by warming with a small amount of water while stirring to prevent scrambling.
- Use only egg yolks to achieve the traditional carbonara sauce thickness.
- Guanciale and pecorino romano are essential for authentic taste due to their salt content.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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