Carbonara Sauce Recipe
A luxurious Carbonara Sauce recipe which pairs guanciale pork, egg yolks, and Pecorino Romano in a decadent sauce.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Sauce
Cuisine Italian
Servings 4
Calories 542 kcal
Prepare your pasta according to the packaged instructions (minus 1 minute to get al dente).
With a pan over medium heat, brown the pork/guanciale for about 10 minutes, stirring with a wooden spoon.
In a bowl, combine the egg yolks and grated cheese.
Remove the skillet with the pork from the heat.
Drain the pasta when al dente and transfer it into the skillet.
Stir well to coat and combine.
Add yolk and cheese mixture and stir thoroughly until combined well. Add pasta water to help coat the pasta.
Season with black pepper.
Serve and enjoy.
- If you can’t find guanciale, you can also use pancetta or high-quality thick-cut bacon.
- You can add some pasta cooking water for a creamier sauce when combining pasta with egg yolk mixture.
- Serve immediately.
Calories: 542kcal | Carbohydrates: 6g | Protein: 18g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 323mg | Sodium: 1145mg | Potassium: 304mg | Fiber: 1g | Sugar: 4g | Vitamin A: 766IU | Vitamin C: 5mg | Calcium: 305mg | Iron: 2mg