Carbonara Recipe
A delicious and authentic Carbonara Recipe for all the rich and decadent pasta lovers out there! If you're looking for a very quick, minimal ingredient and delicious pasta recipe - this one's for you!!
Servings: 3
Calories: 863kcal
Ingredients
- 8 ounces spaghetti
- 6 ounces guanciale diced (lardons)
- 2.5 ounces grated pecorino romano
- 2 large eggs
- 2 egg yolks
- freshly cracked black pepper to taste
Instructions
- Fill a large pot with water and bring to a boil. Add pasta, season well with salt and stir. Cook pasta until al dente, 7 to 8 minutes. Drain, reserving 1/2 cup pasta water.
- Place diced guanciale in a cold pan and place over medium heat. As the fat begins to render, stir bits around until evenly browned and cooked.
- Using a slotted spoon, remove guanciale, reserving the grease.
- In a small mixing bowl combine eggs, egg yolks, grated cheese, and a generous pinch of black pepper until fully combined.
- Whisk together.
- Place pan with grease over medium-high heat and add pasta. Toss to evenly coat.
- Remove pasta from heat and pour cheesy mixture over pasta and toss together until fully incorporated and sauce begins to form and thicken with the residual heat, 2 to 3 minutes. Stir in 1-2tablespoons pasta water at a time, only as needed, to make the sauce more fluid.
- Toss guanciale into pasta until evenly incorporated.
- Divide pasta between bowls and top each serving with more freshly ground black pepper and freshly grated Pecorino Romano.
Nutrition
Calories: 863kcal | Carbohydrates: 58g | Protein: 30g | Fat: 56g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 339mg | Sodium: 827mg | Potassium: 248mg | Fiber: 2g | Sugar: 2g | Vitamin A: 451IU | Calcium: 301mg | Iron: 2mg