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Spaghetti Carbonara

Yields4 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

Spaghetti tossed off the heat with eggs, pecorino romano, crispy guanciale, and black pepper for a silky sauce. Serves 4.

Spaghetti carbonara with crispy guanciale and pecorino in a pan

Pasta

 12 oz spaghetti (340g)
 5 oz guanciale or pancetta, diced (140g)

Sauce

 2 large eggs
 2 large egg yolks
 1 cup finely grated pecorino romano (100g), plus more to serve
 1 ½ tsp freshly cracked black pepper
 salt, for the pasta water
1

Crisp the guanciale. Cook the guanciale in a large skillet over medium heat 6–8 minutes until golden and crisp. Turn off the heat.

2

Whisk the sauce. Whisk the eggs, yolks, pecorino, and pepper in a bowl.

3

Cook the pasta. Cook the spaghetti in salted water until al dente. Reserve 1 cup of pasta water and drain.

4

Combine. Add the pasta to the skillet with the guanciale and toss. Let it cool for 1 minute.

5

Make it creamy. Pour in the egg mixture and a splash of pasta water, tossing quickly until creamy and glossy. Add more water as needed.

6

Serve. Serve immediately with extra pecorino and pepper.

Nutrition Facts

4 servings

Serving size

1 plate

Amount per serving
Calories690
% Daily Value *
Total Fat 35g45%

Saturated Fat 14g70%
Trans Fat 0g
Cholesterol 245mg82%
Sodium 725mg32%
Total Carbohydrate 63g23%

Dietary Fiber 3g11%
Total Sugars 3g
Protein 26g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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