Description
A traditional Italian dish featuring creamy sauce made from eggs and cheese, paired with al dente spaghetti and crispy guanciale.
Ingredients
Scale
- 400g spaghetti
- 4 large eggs
- 100g pecorino romano, freshly grated
- 150g guanciale (or bacon)
- Freshly ground black pepper
Instructions
- Boil a large pot of salted water.
- Cook spaghetti until al dente, then drain, reserving some pasta water.
- In a dry pan, cook guanciale until crispy.
- In a bowl, whisk eggs, grated cheese, and black pepper.
- Combine hot pasta with guanciale in the pan, removing from heat.
- Quickly pour the egg mixture over the pasta, mixing well to create a creamy sauce.
Notes
Make sure to mix the egg and cheese quickly to avoid scrambling the eggs. Reserve some pasta water to adjust the sauce consistency if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 220mg
Keywords: carbonara, spaghetti, italian, pasta, quick meal