Description
Italian Pasta Carbonara is a creamy, traditional Roman dish made with eggs, Pecorino Romano, and guanciale. Rich, silky, and full of flavor, this authentic version skips the cream and relies on egg yolks and cheese to create a luxurious sauce that perfectly coats each strand of pasta.
Ingredients
160 g spaghetti or rigatoni
60 g guanciale, cut into thick pieces
2–3 egg yolks, room temperature
25 g Pecorino Romano, grated
Pasta cooking water (as needed)
Black pepper, to taste
Salt, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve about 2 cups of pasta cooking water before draining.
- In a large pan over medium-low heat, cook the guanciale until golden and the fat has rendered, about 5–7 minutes. Remove from heat.
- In a small bowl, whisk together the egg yolks, Pecorino Romano, and plenty of black pepper. Add 1 tablespoon of warm pasta water and whisk until creamy.
- Add the drained pasta to the pan with guanciale and toss over medium heat for 1 minute, adding a splash of pasta water if needed.
- Remove from heat and pour in the egg mixture, stirring quickly and continuously to create a silky sauce. Add a little more pasta water if needed to loosen.
- Top with extra Pecorino Romano and freshly ground black pepper. Serve immediately.
Notes
Remove the pan from heat before adding eggs to prevent scrambling.
Pancetta or smoked bacon can be used instead of guanciale.
Use Parmigiano-Reggiano along with Pecorino for a milder flavor.
For a vegetarian version, replace guanciale with sautéed mushrooms.
Carbonara is best enjoyed immediately for the creamiest texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 1g
- Sodium: 480mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 245mg
