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–+ servings
Carbonara

Carbonara

This classic Carbonara recipe features a creamy sauce made with eggs and cheese, highlighting the rich flavors of guanciale.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Mains
Cuisine Italian
Servings 4 servings
Calories 600 kcal

Equipment

  • non-stick pan
  • large bowl
  • Wooden spoon

Ingredients
  

Main Ingredients

  • 175 g guanciale (pancetta or block bacon, weight after skin removed)
  • 2 large eggs (Note 2)
  • 2 large egg yolks (Note 2)
  • 100 g parmigiano reggiano (or pecorino romano, finely shredded, sub parmesan, Note 3)
  • ¼ teaspoon black pepper
  • 400 g spaghetti
  • 1 tablespoon cooking/kosher salt (for cooking pasta)
  • ½ cup pasta cooking water
  • 1 clove garlic (finely minced, optional, Note 4)

Garnish

  • parsley (finely chopped)
  • parmigiano reggiano

Instructions
 

Preparation

  • Cut guanciale into 0.5cm / ⅕" thick slices then into batons.
  • Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
  • Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
  • Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
  • Place guanciale in a non-stick pan over medium high heat. Cook for 4 to 5 minutes until golden. If using garlic, add it in the last minute.
  • Tip the hot pasta into the pan and toss to coat in guanciale fat.
  • Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add ½ cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!
  • Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.

Notes

Economical note: Use bacon instead of guanciale and parmesan instead of parmigiano reggiano for a very respectable version of carbonara that will still make Italians proud. Just don't add cream!

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 80gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 900mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUCalcium: 400mgIron: 3mg
Keyword carbonara, Italian cuisine, pasta, Spaghetti alla Carbonara, traditional
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