Spaghetti alla Carbonara
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
935 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti alla Carbonara
Description
Spaghetti alla Carbonara features traditional Italian pasta tossed with guanciale or pancetta fried until browned and crispy. The guanciale renders fat that coats the pasta, enhancing flavor and texture. Separately, eggs mixed with freshly grated Parmigiano-Reggiano and black pepper create a silky sauce. After cooking spaghetti al dente and draining, it is combined with the guanciale off heat to prevent scrambling, then the egg-cheese mixture is folded in, enveloping the pasta in a creamy finish. The dish’s bright cheese notes and rich pork fat balance the fresh black pepper’s bite. It is typically prepared without cream or other dairy, relying solely on eggs and cheese for richness.
This dish is served immediately, often with additional grated cheese and pepper. Variations include using different pastas such as linguine, fettucine, or bucatini, though spaghetti remains the classic choice. Guanciale is preferred for authenticity, but pancetta or other fatty bacon cuts may be substituted if necessary.
Ingredients
- 400 g spaghetti pasta 14oz, or spaghettoni
- 250 g Guanciale 9oz) or pancetta (Italian bacon) cut into small cubes, pork cheek
- 2 tablespoon olive oil (I don't use olive oil with guanciale)
- 4 egg or 5 eggs if using only egg yolks, one per person including one egg yolk
- 50 g parmigiano reggiano (2oz) or aged pecorino freshly grated.
- black pepper freshly ground
- salt for pasta
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
- Authentic carbonara uses guanciale (pork cheek) rather than bacon or pancetta, but pancetta is a suitable substitute if cubed and fatty.
- Spaghetti is traditional, though linguine, fettucine, bucatini, and rigatoni can also be used.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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