Italian Pasta Carbonara
User Reviews
4.7
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
2 people
-
Calories
617 kcal
-
Course
Main Course
-
Cuisine
Italian
Italian Pasta Carbonara
Description
This Carbonara recipe starts by boiling salted water and cooking pasta until al dente. Meanwhile, guanciale is sautéed over medium-low heat to render fat and soften without crisping too hard. Egg yolks are whisked with black pepper, most of the grated Pecorino Romano, and a small amount of reserved starchy pasta water to create a creamy sauce base.
After combining the pasta with guanciale and some cooking water, the pan is removed from heat and the egg mixture is stirred in quickly to gently cook the eggs without scrambling, forming a rich, velvety sauce coating the pasta. The dish balances salty cured pork, sharp cheese, and peppery warmth in a tender pasta bite.
Carbonara is traditionally served immediately, allowing the creamy sauce to shine without additional cream or butter. It pairs well as a starter or light main course, highlighting simple ingredients elevated by precise technique.
Ingredients
- 160 grams spaghetti or rigatoni
- 60 grams Guanciale cut into thick squares
- 2 to 3 to 3 egg room temperature, yolk
- 25 grams Pecorino Romano cheese grated
- pasta cooking water
- black pepper to taste
- salt to taste
Instructions
- Bring a large pot of salted water to a boil. Then add the spaghetti and cook it according to the package directions till al dente. When it’s done cooking, reserve 2 cups of the starchy cooking water and then drain the pasta.
- Add the guanciale to a large saute pan and cook it over medium-low heat for a few minutes just until it becomes soft and starts releasing fat. While rendering, be careful not to overcook the guanciale as you don’t want it to become too hard.
- Whisk the egg yolks together with the black pepper and almost all of the cheese in a small bowl. Then whisk in 1 tablespoon of the pasta cooking water. The mixture should be creamy and smooth.
- Add the cooked pasta to the large saute pan with the guanciale along with 2 to 3 tablespoons of the pasta cooking water. Then saute everything together for 1 minute over high heat.
- Turn the heat off and remove the pan from the stove. Now, pour the egg yolk mixture over the spaghetti while stirring for about 30 seconds.
- Stir in the rest of the cheese along with 1 to 2 more tablespoons of the warm pasta water to make it creamy.
- Taste and season with more black pepper and salt if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 617kcal | 31% |
| Carbohydrates | 61g | 20% |
| Protein | 20g | 40% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 240mg | 80% |
| Sodium | 421mg | 18% |
| Potassium | 209mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 311IU | 6% |
| Calcium | 173mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
