Carbonara

Name: Carbonara
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian, Mediterranean, European
Ingredients: 80 grams Guanciale, (cubed small; 2 egg yolks; 1 whole egg; ▢ 50 grams Pecorino Romano cheese, (1/2 cup), plus more for serving; ▢ ¼ teaspoon black pepper; ▢ 175 grams Spaghetti , (or pasta of choice); salt to taste

10 steps

Prep:10minCook:10min

Carbonara, a classic Italian pasta dish that combines creamy, savory flavors. With its origins shrouded in history, this recipe offers a taste of Italy's rich culinary heritage, featuring guanciale, velvety eggs, and a sprinkle of Pecorino Romano or Parmigiano Reggiano.

Updated at: Sun, 05 Nov 2023 10:15:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories746.4 kcal (37%)

Total Fat41.2 g (59%)

Carbs66.2 g (25%)

Sugars2.5 g (3%)

Protein28 g (56%)

Sodium1229.4 mg (61%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

80 gramsGuanciale

cubed small

2egg yolks

1whole egg

½ cupPecorino Romano cheese

plus more for serving

¼ teaspoonblack pepper

175 gramsSpaghetti

or pasta of choice

salt

to taste

Instructions

Step 1

In a large pot, boil the water for the pasta. Once the water is at a roaring boil, add a generous pinch of salt.

Step 2

Cook your favorite pasta. Traditionally, spaghetti is used, but you can experiment with different shapes or types. Boil the pasta in salted water until it reaches al dente, following the package instructions.

Step 3

In a bowl, whisk together two egg yolks and one whole egg. Add in the Pecorino cheese, black pepper and stir. Set it aside

Step 4

Cube the Guanciale (pancetta or bacon) into small, bite-sized pieces. Add it to a pan and crisp up the cubed Guanciale on medium heat until desired doneness. I like it on the crunchy side but it's up to you. Remove it from the heat, but keep the rendered fat in the pan.

Step 5

When the pasta is done, reserve a ladle of the starchy pasta water before draining it.

Step 6

mmediately return the hot, drained pasta to the pan with the Guanciale. Pour the egg and cheese mixture over the pasta and toss everything together vigorously off the heat. I like to toss it with tongs and move it around in a circular motion.

Step 7

The heat from the pasta and the pan will gently cook the eggs, creating a silky, creamy sauce.

Step 8

If needed, add the reserved pasta water a little at a time to achieve your desired consistency.

Step 9

Plate the Carbonara immediately, garnishing it with extra grated cheese and a generous sprinkle of black pepper to elevate the flavors.

Step 10

Serve it piping hot and enjoy every bite of your authentic Italian Carbonara. Buon appetito!