Spaghetti Carbonara
Classic Italian carbonara with guanciale, egg yolk, and Pecorino.
- 25 min
- 717 kcal / serving
- medium
- Protein
- 25.4 g
- Fat
- 34.7 g
- Carbs
- 72.3 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g spaghetti
- 75 g guanciale (or pancetta)
- 2 egg yolks
- 40 g Pecorino Romano
- Black pepper
- Salt
Method
- Cook spaghetti in plenty of salted water until al dente.
- Cut guanciale into strips and fry in a pan without oil until crispy.
- Whisk egg yolks with finely grated Pecorino and plenty of black pepper.
- Reserve some pasta cooking water.
- Remove pan from heat, add hot spaghetti to the guanciale.
- Quickly stir in the egg-cheese mixture, adding pasta water to create a creamy sauce.
- Serve immediately and top with extra Pecorino and pepper.
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