Spaghetti Carbonara
Four ingredients, no cream, endless comfort: eggs, pecorino, guanciale and black pepper.
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Per serving
610 kcal
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Instructions
Step 1: Bring a large pan of well-salted water to the boil and cook the spaghetti until al dente.
Step 2: Cut the guanciale into strips and render slowly in a cold pan until crisp.
Step 3: Whisk the eggs and yolks with the grated pecorino and a lot of black pepper.
Step 4: Reserve a mug of pasta water, then drain the pasta.
Step 5: Toss the hot pasta into the pan with the guanciale, off the heat.
Step 6: Add the egg mixture and a splash of pasta water, tossing constantly until glossy.
Step 7: Serve immediately with extra pecorino and pepper.
Ingredients
Quantities update automatically for 4 servings.
- 400 gSpaghetti
- 150 gGuanciale — cut into strips
- 2 wholeEgg — plus 2 extra yolks
- 80 gPecorino romano — finely grated
- 2 tspBlack pepper — coarsely ground
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 610 kcal
- Protein
- 26 g
- Carbohydrates
- 64 g
- Fat
- 28 g
- Saturated fat
- 11 g
- Fibre
- 3 g
- Sugar
- 3 g
- Sodium
- 890 mg
These figures are estimates for general information only and are not medical or dietary advice.