Spaghetti alla Carbonara
A traditional Italian pasta dish made with guanciale, egg, Pecorino Romano cheese, and black pepper.
Ingredients
- spaghetti (397 grams)
- guanciale (142 grams)
- egg yolks (3 )
- egg (1 )
- Pecorino-Romano cheese (90 grams)
- salt (0 )
- black pepper (0 )
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.
- Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.
- Whisk egg yolks and whole egg together in a bowl; whisk in cheese, salt, and pepper until combined.
- Stir in guanciale. Add spaghetti; toss until evenly coated.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 488
- fat: 11 g
- sats: 3 g
- carbs: 75 g
- fibre: 3 g
- protein: 21 g
- salt: 0 g