Spaghetti alla Carbonara Recipe
A luxurious Spaghetti alla Carbonara recipe that 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 Main Course
Cuisine Italian
Servings 4
Calories 813 kcal
Place a pan filled with salted water over medium-high heat for cooking the pasta.
Heat a non-stick pan over medium heat and brown the guanciale for about 10 minutes, stirring frequently with a wooden spoon.
Place spaghetti in the boiling water, and after about 30 seconds, stir and press them down so they are submerged in the water.
Whisk egg yolks and grated Pecorino cheese in a bowl.
Remove the skillet with guanciale from the heat.
Drain the pasta when al dente and transfer it into the skillet with guanciale.
Stir well and add the yolk and cheese mixture until combined.
Season with black pepper.
Serve and enjoy.
- You can add some of the pasta cooking water to make a creamier carbonara sauce.
- This spaghetti alla carbonara is best when eaten warm right after it's prepared.
Calories: 813kcal | Carbohydrates: 60g | Protein: 27g | Fat: 51g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 323mg | Sodium: 741mg | Potassium: 220mg | Fiber: 2g | Sugar: 2g | Vitamin A: 428IU | Calcium: 311mg | Iron: 2mg
Keyword Spaghetti alla Carbonara