Traditional Spaghetti Carbonara
Traditional Spaghetti Carbonara made the authentic Italian way with egg yolks, Pecorino Romano, and crispy guanciale - no cream needed.
Ingredients
- ½ pound (226 grams) spaghetti
- 4 large egg yolks, room temperature Cold eggs don’t blend as smoothly. Let them sit out for about 20–30 minutes before mixing with the cheese. Or place the uncracked eggs in a bowl of warm water for 5 minutes.
- cup (83 grams) freshly grated Pecorino cheese
- ¼ teaspoon freshly ground black pepper
- 1 teaspoons olive oil
- ¾ cup (83 grams/3 ounces) guanciale (Italian salt-cured pork cheek) or pancetta chopped
Instructions
- Bring a large pot of water to a boil. Once boiling add the spaghetti and cook according to package directions.
- While the spaghetti cooks, add the egg yolks, finely grated Pecorino Romano, and freshly cracked black pepper to a medium bowl. Whisk until well combined and set aside.
- To a sauté/frying pan over medium heat add the oil. When hot add the guanciale or pancetta or bacon and cook until crisp, turn off the heat and leave in the pan.
- When the spaghetti is cooked, reserve 1 cup of the liquid and drain.
- Add the warm spaghetti straight into the pan with the pancetta. Add a little of the reserved pasta water and the egg yolks and cheese. Toss quickly and continuously until the sauce becomes creamy and coats the spaghetti. Do not turn the heat back on — the residual heat will cook the eggs gently. Adding direct heat can scramble them.
- If the sauce is too thick, add a little of the reserved water until until silky and glossy.
- Serve warm.
Video
Nutrition
Calories: 480kcal | Carbohydrates: 44g | Protein: 27g | Saturated Fat: 14g