Servings
Font
Back
4.6 from 33 votes

Spaghetti alla Carbonara

Spaghetti alla Carbonara made with guanciale, Pecorino Romano and eggs. You can use bacon or pancetta in place of the guanciale but the guanciale is authentic and traditional. This recipe is made with traditional creamy sauce, yet uses no cream!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 people
Calories: 629 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 Tbsp. salt
  • 1 lb. Spaghetti
  • 2 large eggs
  • 3 large egg yolks (no whites)
  • 3 oz. pecorino romano
  • 8 oz. guanciale*
  • 1/2 cup pasta water
  • freshly ground black pepper

Instructions

    Cup of Yum
  1. Add the salt to a large pot of water and bring to a boil for the spaghetti.
  2. In a medium sized bowl, beat the eggs and egg yolks together and then beat in 3 oz. of freshly grated Pecorino Romano. Set aside.
  3. Cut the guanciale into lardons, or small cubes, and add to a non-stick frying pan. Turn the frying pan on medium heat and cook until guanciale becomes dark and crisp, about 7-10 minutes. This process renders the fat out of the guanciale. Don’t strain the guanciale or bacon fat – it adds flavor!
  4. Once the guanciale is finished cooking, turn the heat off. Cook the spaghetti until al-dente, ~ 7 minutes. Using a measuring cup, reserve ~ 1/2 cup - 1 cup of the starchy pasta water.
  5. Using a pair of tongs, drag/remove the pasta from the large pot and place directly into the guanciale in the frying pan. Make sure you don’t drain the pasta, the water and the fat emulsifies and helps create the creamy sauce we want.
  6. Toss the spaghetti with the guanciale and quickly stir/pour the egg and cheese mixture into the hot pasta until thickened. Add some of the reserved pasta water in small increments to create a creamy sauce, if needed.
  7. Season with pepper (and salt if desired). Serve immediately. Garnish with more freshly grated Pecorino Romano or Parmigiana-Reggiano.

Notes

  • You can find guanciale at your local specialty Italian markets.
  • If you can't find guanciale or prefer not to use it, use 1/2 lb. of bacon or pancetta instead. 

Nutrition Information

Serving 1serving Calories 629kcal (31%) Carbohydrates 57g (19%) Protein 21g (42%) Fat 35g (54%) Saturated Fat 14g (70%) Cholesterol 117mg (39%) Sodium 1478mg (62%) Potassium 204mg (6%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 149IU (3%) Calcium 176mg (18%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 629

% Daily Value*

Serving 1serving
Calories 629kcal 31%
Carbohydrates 57g 19%
Protein 21g 42%
Fat 35g 54%
Saturated Fat 14g 70%
Cholesterol 117mg 39%
Sodium 1478mg 62%
Potassium 204mg 4%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 149IU 3%
Calcium 176mg 18%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.