Pasta alla Carbonara
Description
Pasta alla Carbonara is one of Rome’s most iconic dishes. Made without cream, this pasta combines egg yolks, Pecorino Romano, black pepper, and crisp guanciale to create a velvety, savory sauce that clings to every strand. It’s simple, rich, and incredibly satisfying when done right.
Ingredients
Instructions
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Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente, following package directions.
Before draining, reserve at least ¾ cup of the starchy pasta water — it’s essential for the sauce.
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Crisp the Guanciale
In a skillet over medium heat, cook the diced guanciale until golden and crispy, about 5–7 minutes.
Transfer the cooked guanciale to a bowl and set aside. Leave the rendered fat in the pan.
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Mix the Eggs and Cheese
In a mixing bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and black pepper until smooth.
The mixture should be creamy but not runny.
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Combine and Stir
Add the hot drained pasta to the skillet with the guanciale fat (off the heat).
Toss quickly to coat, then immediately add the egg-cheese mixture.
Stir vigorously, adding reserved pasta water a little at a time until a silky sauce forms.
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Serve and Garnish
Plate the pasta immediately. Top with the crispy guanciale, more Pecorino, and a generous pinch of cracked black pepper.
Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 600kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 11g56%
- Cholesterol 190mg64%
- Sodium 620mg26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
