Italian
Spaghetti alla Carbonara
$4
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
620Calories
28gProtein
27gFat
65gCarbs
2gSugar
3gFiber
780mgSodium
210mgChol
11gSat Fat
350mgPotassium
220mgCalcium
3mgIron
1.2mcgVitamin B12
2mgVitamin C
Goes well with
San Pellegrino Sparkling Lemon
local
Vermentino di Sardegna
international
Instructions
1
Bring a large pot of salted water to a boil and cook spaghetti until al dente.
2
While pasta cooks, dice guanciale or pancetta and fry in a skillet over medium heat until crispy and fat renders.
3
In a bowl, whisk eggs, extra yolks, grated pecorino, and parmesan together with plenty of black pepper.
4
Reserve a cup of pasta cooking water, then drain spaghetti and add it to the skillet with the pork fat, tossing off the heat.
5
Quickly stir in the egg and cheese mixture, adding splashes of reserved pasta water to create a creamy sauce without scrambling the eggs.
6
Plate the pasta, top with extra grated cheese, crispy pork bits, a fresh basil leaf, and a generous crack of black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 175 g175 g spaghetti
- 75 g75 g guanciale or pancetta
- 22 large eggs
- 11 large egg yolks
- 30 g30 g pecorino romano cheese, grated
- 15 g15 g parmesan cheese, grated
- 3/4 tsp3/4 tsp black pepper, freshly ground
- 1 clove1 clove garlic clove
- 22 leaves fresh basil leaves
- 1/2 tsp1/2 tsp salt
