Spaghetti Carbonara
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
687 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Carbonara
Description
This version of Spaghetti Carbonara uses guanciale to provide a rich, porky flavor. The guanciale is gently sautéed until most of its fat renders out, which is then used to flavor the pasta. The spaghetti is cooked until just under al dente, finished in the pan to absorb the fat and soak up some pasta water.
A mixture of beaten eggs and grated Pecorino Romano is combined with the pasta off the heat, after a 30-second pause, to create a creamy sauce without curdling the eggs. The reserved pasta water adjusts sauce consistency. Freshly ground black pepper is added liberally for a sharp contrast to the salty cheese and pork. Portions of guanciale are returned to the pasta before serving, enhancing texture and flavor.
This dish is best enjoyed immediately to appreciate its creamy texture and the crispness of the guanciale. No additional salt is needed due to the saltiness of the cheese and guanciale.
Ingredients
- 1 pound spaghetti
- 6 ounces Guanciale diced, or pancetta
- 4 large egg beaten
- 1 cup Pecorino Romano cheese grated
- 1 teaspoon black pepper coarsely ground
- 1 1/2 cups pasta water will most likely not need all of it
Instructions
- Bring a large pot of salted water to boil. Beat the eggs and Pecorino together in a bowl and set aside.
- Heat a large pan to a bit less than medium heat. Saute guanciale until most of the fat has rendered (about 12-15 minutes). About halfway through the rendering process begin cooking the spaghetti until a touch less than al dente.
- Remove most of the guanciale from the pan and set it aside on a plate. Place the spaghetti into the pan along with 2 ounces of pasta water. Mix the spaghetti with the guanciale fat then remove the pan from the heat once the spaghetti reaches al dente.
- Wait 30 seconds then add the egg and cheese mixture. Mix quickly or toss to coat. If the pasta is too dry add a touch more of the reserved pasta water to loosen it up.
- Add the guanciale back to the spaghetti and toss once more adding more pasta water if needed. Taste test and adjust black pepper to taste. A good amount is recommended. Serve with grated Pecorino. Enjoy!
Notes
- Allow 30-60 seconds after removing the pan from heat before adding the egg and cheese mixture to avoid scrambled eggs.
- Mix the egg and cheese quickly into the pasta for a smooth sauce texture.
- Do not add salt; guanciale and Pecorino provide enough saltiness.
- Best served immediately rather than reheated or saved as leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Calories | 687kcal | 34% |
| Carbohydrates | 63.8g | 21% |
| Protein | 40.9g | 82% |
| Fat | 29.2g | 45% |
| Saturated Fat | 10.6g | 53% |
| Cholesterol | 308mg | 103% |
| Sodium | 1230mg | 51% |
| Potassium | 502mg | 11% |
| Sugar | 0.3g | 1% |
| Calcium | 233mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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