Description
This Spaghetti Carbonara recipe is so simple to make! It is made with eggs, Parmesan, and crispy Guanciale. It’s a delicious Italian classic pasta that you will make in less than 30 minutes. Perfect for a quick meal that feels special!
Ingredients
Units
Scale
- 12 oz spaghetti
- 4 oz guanciale, diced
- 2 large eggs (or 1 whole egg and 4 egg yolks)
- 1 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese (or Pecorino Romano)
- Freshly ground black pepper to taste
- 1 tbsp olive oil
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- Prepare the Guanciale: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced guanciale and cook until crispy, about 5-7 minutes. Remove from heat and set aside. You can also add the guanciale on a cold pan, and slowly render it (this way You won’t need to add any olive oil, and the taste of the meat will be more intense).
- Mix the Eggs and Cheese: In a bowl, whisk together the eggs, Pecorino Romano, Parmesan, and a generous amount of freshly ground black pepper.
- Combine Pasta and Sauce: Add the hot, drained spaghetti to the skillet with guanciale. Pour in the egg and cheese mixture, tossing quickly to combine. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Serve: Divide the carbonara among plates and serve immediately. Top with extra cheese and pepper if desired.
Notes
Meat Substitution: Substitute guanciale with pancetta for a slightly different flavor. Both are traditional choices that add a rich, savory taste.
Cheese Options: If you prefer a milder flavor, use only Parmesan cheese. For a stronger taste, stick with Pecorino Romano.
- Prep Time: 10
- Cook Time: 20
- Category: Main dish
- Cuisine: Italian
Nutrition
- Calories: 550
- Fat: 18g
- Carbohydrates: 55g
- Protein: 16g