Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 400 g spaghetti or spaghettoni; 250 g guanciale (pork cheek); 2 tablespoon olive oil; 4 eggs (one per person) including one egg yolk; 50 g parmigiano reggiano; freshly ground black pepper; salt

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
935 kcal
Course
Main Course
Cuisine
Italian

Spaghetti alla Carbonara

Daisy Meyer

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The authentic version of the world's favourite pasta recipe! All you need is eggs, guanciale or pancetta, Parmigiano or pecorino and spaghetti to make Rome's favourite pasta dish!

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Ingredients

Servings

400 g spaghetti or spaghettoni (14oz)
250 g guanciale (pork cheek) (9oz) or pancetta (Italian bacon) cut into small cubes.
2 tablespoon olive oil (I don't use olive oil with guanciale)
4 eggs (one per person) including one egg yolk or 5 eggs if using only egg yolks
50 g parmigiano reggiano (2oz) or aged pecorino freshly grated.
freshly ground black pepper.
salt for pasta

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Instructions

Put a pot of water on to boil for the pasta. Add salt once it starts to boil. Cook pasta al dente according to the instructions on the packet
Meanwhile, fry the guanciale or pancetta until browned. (I use a little olive oil with pancetta but not with guanciale as it renders quite a lot of fat)
Lightly beat the eggs and/or egg yolks in a large bowl with the grated cheese and black pepper.
When the pasta is ready, drain and add to the pan with the guanciale. Then mix well to coat the pasta. Take off the heat. Allow to cool slightly (so the egg won't be scrambled).
Then add the egg and cheese mixture. Stir well to coat the pasta, but not too vigorously ( you don't want scrambled eggs!). Serve immediately with more grated cheese and black pepper as required.

Notes

As mentioned in the post, the majority of chefs agree that "true" carbonara has guanciale and not bacon or pancetta, although both make fine substitutes as long as they are quite fatty and cubed.Spaghetti is the usual pasta, although linguine, fettucine, bucatini and rigatoni can also be used.

Nutrition Information

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Calories 935kcal (47%) Carbohydrates 76g (25%) Protein 30g (60%) Fat 56g (86%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 0.02g Cholesterol 239mg (80%) Sodium 867mg (36%) Potassium 297mg (8%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 351IU (7%) Calcium 196mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 935 kcal

% Daily Value*

Calories	935kcal	47%
Carbohydrates	76g	25%
Protein	30g	60%
Fat	56g	86%
Saturated Fat	22g	110%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Trans Fat	0.02g	1%
Cholesterol	239mg	80%
Sodium	867mg	36%
Potassium	297mg	6%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	351IU	7%
Calcium	196mg	20%
Iron	2mg	11%