Italian
Spaghetti Carbonara
$4
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
620Calories
28gProtein
28gFat
65gCarbs
2gSugar
3gFiber
820mgSodium
220mgChol
12gSat Fat
350mgPotassium
280mgCalcium
2.5mgIron
1.2mcgVitamin B12
1mgVitamin C
Goes well with
San Pellegrino Sparkling Water
local
Chianti Classico
international
Instructions
1
Bring a large pot of salted water to a boil and cook spaghetti until al dente, reserving some pasta water before draining.
2
While pasta cooks, dice the guanciale and fry in a pan over medium heat until crispy and fat has rendered.
3
In a bowl, whisk together egg yolks, whole egg, grated Pecorino, and Parmesan cheese with a generous amount of black pepper.
4
Remove the pan of guanciale from heat and add the drained hot spaghetti, tossing to coat in the rendered fat.
5
Off the heat, quickly pour in the egg and cheese mixture, tossing continuously, adding splashes of reserved pasta water to create a creamy emulsified sauce.
6
Plate the carbonara on a dark plate, top with extra grated cheese and black pepper, and garnish with a basil leaf before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200 g200 g spaghetti
- 100 g100 g guanciale
- 33 large egg yolks
- 11 large whole egg
- 50 g50 g Pecorino Romano cheese
- 20 g20 g Parmesan cheese
- 1 tsp1 tsp black pepper
- 1 tsp1 tsp salt
- 11 leaf basil leaf
- 1/2 cup1/2 cup pasta cooking water
