Description
A recipe for creamy, traditional Spaghetti Carbonara.
Ingredients
Scale
- 400g spaghetti
- 150g guanciale or pancetta, diced
- 2 large eggs plus 2 egg yolks
- 50g Pecorino Romano cheese, grated
- 50g Parmesan cheese, grated
- Freshly ground black pepper
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- While the pasta cooks, cook the diced guanciale or pancetta in a skillet over medium heat until crisp. Remove the skillet from the heat and let it cool slightly.
- In a bowl, whisk together the whole eggs, egg yolks, Pecorino Romano, and Parmesan cheese. Season generously with black pepper. Do not add salt to the egg mixture yet.
- Drain the spaghetti and immediately add it to the skillet with the rendered fat and guanciale/pancetta. Toss quickly to coat.
- Working quickly off the heat, pour the egg and cheese mixture over the hot pasta, tossing constantly. The residual heat will cook the eggs into a creamy sauce.
- If the sauce seems too thick, add reserved hot pasta water, one tablespoon at a time, while continuing to toss until the sauce reaches a smooth, creamy consistency.
- Serve immediately with extra grated cheese and black pepper on top.
Notes
- Use high-quality eggs for the best flavor and texture.
- Do not return the skillet to direct heat once the eggs are added, or you risk scrambling the sauce.
- Adjust the amount of pasta water until you achieve your preferred creaminess.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2
- Sodium: 750
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 70
- Fiber: 3
- Protein: 35
- Cholesterol: 250
Keywords: Spaghetti Carbonara, creamy pasta, Italian recipe, guanciale, Pecorino Romano, quick dinner