Description

Spaghetti Carbonara is a creamy, indulgent pasta dish made with simple, high-quality ingredients. Crispy guanciale, rich egg yolks, and salty Pecorino Romano create a luxurious sauce that clings to every strand of spaghetti, all without a drop of cream. Perfect for a quick dinner that feels gourmet.

Ingredients

400g spaghetti

150g guanciale or pancetta

2 large egg yolks

1 whole large egg

70g Pecorino Romano, finely grated

1 tsp freshly cracked black pepper

Salt, to taste

1/2 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1/2 cup of the pasta water before draining.

2. Cut guanciale or pancetta into strips and place in a cold skillet. Cook over medium heat until crispy and golden. Remove from heat.

3. In a bowl, whisk together egg yolks, whole egg, Pecorino Romano, and black pepper to form a thick paste.

4. Add the hot drained pasta to the pan with guanciale. Remove from heat, then quickly add the egg mixture, stirring constantly.

5. Add reserved pasta water a bit at a time to create a smooth, glossy sauce that coats the pasta.

6. Toss everything together until evenly combined. Serve immediately with extra cheese and pepper.

Notes

Best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat gently in a pan with a splash of water or broth.

Do not freeze; sauce may separate.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 2g
Sodium: 720mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 20g
Cholesterol: 180mg

Keywords: spaghetti carbonara, classic carbonara, no cream pasta