5 from 90 votes
Homemade Spaghetti Pasta Carbonara
This Homemade Spaghetti Pasta Carbonara combines crisp guanciale with rich egg yolks and pecorino romano cheese to create a creamy sauce that coats tender spaghetti. The sauce is tempered with rendered pork fat and pasta water to produce a balanced, silky texture without cream. Seasoned with cracked black pepper and garnished with extra cheese, this classic recipe relies on a few key ingredients for authentic flavor and texture.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
872 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 872
% 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.