Spaghetti alla carbonara
25 min767 kcal each
The Roman original: guanciale, egg yolks, Pecorino and black pepper — no cream. The sauce is made off the heat so the egg turns silky, not scrambled.
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Plan this recipeIngredients
for 4 servings- Spaghetti, dry400 g
- Guanciale, cut into strips150 g
- Egg yolks4 piece
- Egg1 piece
- Pecorino Romano, grated80 g
- Black pepper1½ tsp
- Salt1 tbsp
Method
Prep 10 min · cook 15 min- Bring a large pot of water to the boil and salt it lightly — the guanciale and Pecorino are salty.
- Cook the guanciale in a dry pan over medium heat for 8–10 minutes, until the fat has melted and the edges are crisp. Take the pan off the heat.
- Whisk the yolks, the whole egg, most of the Pecorino and plenty of pepper together.
- Cook the spaghetti until 1 minute short of the packet time, then lift it into the guanciale pan with a splash of the pasta water.
- Off the heat, pour in the egg mixture and toss fast, adding pasta water a spoonful at a time, until the sauce is creamy.
- Serve at once with the rest of the Pecorino and more pepper.
Nutrition
per servingCal
767
Protein
26g
Carbs
76g
Fat
39g
Of 3g of sugar per serving, 0g is added sugar.
Of 39g of fat per serving, 15g is saturated.
