Easy Spaghetti Carbonara Recipe

Ingredients

• 400gSpaghetti
• 150gGuanciale or Pancetta
• 3 + 1Eggs (yolks + 1 whole egg)
• 80gPecorino Romano cheese, grated
• 1 tspBlack pepper, freshly ground
• to tasteSalt
• 1 tbspOlive oil

Nutrition

Per serving, estimated

Calories

650 kcal

Protein

30 g

Carbs

55 g

Fat

35 g

Steps

1. 1

   Cook spaghetti according to package directions in salted water until al dente. Reserve 1 cup of pasta water.

2. 2

   While pasta cooks, dice guanciale/pancetta into small cubes. Heat olive oil in a large skillet over medium heat and render the pork until crispy. Remove pork and set aside, leaving fat in the pan.

3. 3

   In a bowl, whisk together egg yolks, whole egg, grated Pecorino Romano, and generous amount of black pepper.

4. 4

   Drain spaghetti and immediately add it to the skillet with the rendered fat (off the heat). Toss to coat.

5. 5

   Gradually add the egg mixture to the pasta, tossing vigorously to emulsify and create a creamy sauce. If needed, add a splash of reserved pasta water to achieve desired consistency.

6. 6

   Stir in the crispy guanciale/pancetta. Serve immediately, garnished with more Pecorino and black pepper.