Description
Classic Carbonara is a quintessential Italian pasta dish, celebrated for its rich yet simple flavor profile. With its creamy sauce made without cream, this Roman favorite relies on quality ingredients like eggs, Pecorino Romano, guanciale, and freshly cracked black pepper to create a luxurious, silky pasta dish. Perfect for a quick and comforting meal, Carbonara is a timeless recipe loved around the world.
Ingredients
Units
Scale
- 400g (14 oz) spaghetti or rigatoni
- 150g (5 oz) guanciale or pancetta, diced
- 3 large eggs
- 1 large egg yolk
- 1 cup (100g) Pecorino Romano cheese, finely grated
- 1 tsp freshly cracked black pepper
- Salt, for pasta water
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain.
- Cook the guanciale: In a large skillet over medium heat, cook the guanciale until it renders its fat and becomes crispy, about 5-6 minutes. Remove from heat, leaving the rendered fat in the skillet.
- Mix the sauce: In a bowl, whisk together the eggs, egg yolk, grated Pecorino Romano, and black pepper. Mix until smooth.
- Combine pasta and guanciale: Add the cooked pasta to the skillet with the guanciale, tossing to coat in the rendered fat.
- Create the sauce: Remove the skillet from the heat. Quickly pour the egg mixture over the pasta, tossing vigorously to coat. Use the residual heat of the pasta to gently cook the eggs and create a creamy sauce. Add reserved pasta water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
- Serve immediately: Plate the Carbonara and garnish with extra Pecorino Romano and freshly cracked black pepper. Serve hot.
Notes
- For the most authentic taste, use guanciale instead of pancetta.
- Avoid high heat when mixing the egg sauce to prevent it from scrambling.
- This dish is best enjoyed immediately; it does not reheat well due to the egg-based sauce.
Nutrition
- Serving Size: ~1.5 cups
- Calories: ~450
- Sugar: 1g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 540g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg