Spaghetti alla Carbonara
User Reviews
5
-
Prep Time
2 mins
-
Cook Time
8 mins
-
Total Time
10 mins
-
Servings
4 servings
-
Calories
741 kcal
-
Course
Main Course
-
Cuisine
Italian
Spaghetti alla Carbonara
Description
The recipe for Spaghetti alla Carbonara starts with cooking spaghetti to al dente in salted water. Guanciale, an Italian cured pork product, is browned until crispy in its rendered fat, which forms the sauce's flavor base. Eggs are whisked together with Pecorino Romano cheese and freshly ground black pepper to create a creamy mixture.
The hot pasta is added to the skillet with the guanciale fat and tossed to coat. Then the egg and cheese mixture is added while tossing vigorously off heat to prevent the eggs from scrambling, creating a smooth, glossy sauce that clings to each strand of pasta. Extra Pecorino and pepper are added when serving to enhance flavor.
This carbonara makes a filling meal typically served immediately while warm. It pairs with a simple green salad or crusty bread to balance the richness. The use of guanciale and Pecorino Romano provides a distinctive saltiness and depth, key to its traditional taste.
Ensure you trim the tough skin from guanciale before cooking and avoid adding salt to the sauce since both guanciale and Pecorino are salty. If you must drain pasta water, reserve some to adjust sauce consistency. Serve the dish fresh and do not freeze leftovers to maintain texture.
Ingredients
- 15 oz spaghetti (425g)
- 3 egg free range, large
- ⅔ cup pecorino romano (30g)
- 1 cup Guanciale cut into cubes (150g)
- 2 tsp black pepper plus more for serving, freshly ground
Instructions
- Bring a large pot of salted water to a boil and add the spaghetti, cook until al dente (around 7-8 minutes, check packet instructions).
- Meanwhile, add the guanciale to a hot skillet and fry until brown and crispy then turn off the heat (do not drain the fat).
- While the guanciale is frying add the eggs, pecorino and pepper to a bowl, whisk until well combined.
- Once the pasta is ready, remove it with kitchen tongs to the skillet with the guanciale and toss so it's well combined in the fat.
- Next, add the egg mixture whilst tossing the pasta to ensure the eggs don't scramble. Once the sauce turns glossy and creamy it's ready, add extra pecorino and pepper to serve.
Notes
- Trim the thick skin from guanciale before chopping, as it is tough and inedible.
- Turn off the pan before adding the egg mixture to prevent the eggs from scrambling.
- Do not add salt to the sauce; guanciale and Pecorino Romano provide sufficient saltiness.
- Salt should be added only to the pasta cooking water.
- If draining pasta, reserve about 1/4 cup of pasta water to loosen the sauce if needed.
- This recipe works with rigatoni or other pasta types if spaghetti is unavailable.
- Serve immediately and avoid freezing leftovers to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Calories | 741kcal | 37% |
| Carbohydrates | 80g | 27% |
| Protein | 25g | 50% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 168mg | 56% |
| Sodium | 495mg | 21% |
| Potassium | 296mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 237IU | 5% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
