Traditional Carbonara
This Traditional Carbonara is a heartwarming comfort meal straight out of Rome. This is how you make it just like a restaurant!
Ingredients
- 1 lb spaghetti
- 6 large egg yolks or 4 yolks + 2 whole eggs for slightly lighter texture
- 1 ½ cups finely grated Pecorino Romano about 5–6 oz
- 6 oz guanciale or pancetta if needed, diced
- 1 –2 tsp freshly cracked black pepper
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil (it should taste like the sea).
- Cook spaghetti until just al dente.
- Reserve 1½ cups pasta water before draining.
- In a large pan over medium heat, cook the diced guanciale until crispy and the fat has rendered (about 5–7 minutes).
- Turn off heat and set aside (keep the fat in the pan).
- In a bowl, whisk together: Egg yolks, Pecorino Romano, Black pepper
- It should form a thick paste.
- Add hot drained pasta directly into the pan with guanciale.
- Toss to coat in the fat.
- Let it cool slightly for ~30–60 seconds (so eggs don’t scramble).
- Add the egg mixture to the pasta.
- Toss quickly, adding reserved pasta water a little at a time until a creamy, glossy sauce forms.
- Serve immediately
- Top with extra Pecorino and black pepper.
Nutrition
Serving: 1gCalories: 643kcalCarbohydrates: 58gProtein: 26gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 220mgSodium: 610mgPotassium: 251mgFiber: 2gSugar: 2gVitamin A: 341IUCalcium: 307mgIron: 2mg
Tried this recipe?Let us know how it was!