Spaghetti alla Carbonara
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
577 kcal
-
Course
Main Course
-
Cuisine
Italian
Spaghetti alla Carbonara
Report
Spaghetti alla Carbonara is a classic Italian pasta dish hailing from Rome. It only requires 5 ingredients (plus salt for the pasta water) and takes less than 30 minutes to make from start to finish. It's perfect for any weeknight when you're craving pure comfort.
Share:
Ingredients
- 4 large eggs at room temperature
- 1 cup freshly grated Parmigiano-Reggiano cheese or ⅔ cup freshly grated Pecorino Romano cheese
- 1 teaspoon coarsely ground black pepper
- kosher salt for pasta water
- 1 pound Spaghetti
- 8 ounces guanciale, bacon, or pancetta, diced
- 4 cloves garlic, minced (optional)
Add to Shopping List
Instructions
- Beat the eggs with the cheese and black pepper. The mixture should be fairly thick. Set aside.
- Bring a pot of salted water to a boil. Add the spaghetti and cook to al dente. Drain.
- While the pasta is cooking, add the guanciale to a cold skillet and heat over medium heat, stirring occasionally, until it's crisp, about 8 to 10 minutes. Add the garlic (if using) and cook for another 15 to 30 seconds, stirring. Remove the pan from the heat.
- Off the heat, add the hot, drained spaghetti to the pan of guanciale, and pour the egg mixture over the top. Toss the spaghetti with the egg/cheese mixture and crispy guanciale, quickly so the eggs thicken and coat the spaghetti evenly, but do not scramble. Serve immediately.
Notes
- Unfortunately this is not a dish that can be made ahead of time. It tastes best when you eat it immediately after making it. It also does not reheat well. I would suggest only making as much spaghetti alla carbonara as you plan to eat that day.
- Although the recipe serves 4, it can be modified to accommodate less servings. The recipe is easily divisible by 4. Use 4 ounces spaghetti, 2 ounces guanciale, 1 clove garlic (optional), 1 egg, ¼ cup Parmigiano-Reggiano cheese or 2 tablespoons + 2 teaspoons Pecorino Romano cheese, and ¼ teaspoon black pepper to make a single serving to satisfy a craving.
- Pecorino Romano is a lot saltier than Parmigiano-Reggiano. I've tried this recipe using a whole cup of Pecorino Romano and found it was too salty for my liking (especially because the bacon/pancetta/guanciale is also salty), but everyone is different. Feel free to add more if you prefer.
Nutrition Information
Show Details
Calories
577kcal
(29%)
Carbohydrates
45g
(15%)
Protein
31g
(62%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
2g
Cholesterol
32mg
(11%)
Sodium
680mg
(28%)
Potassium
48mg
(1%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 45g | 15% |
| Protein | 31g | 62% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 680mg | 28% |
| Potassium | 48mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
