Spaghetti alla Carbonara
Spaghetti alla Carbonara
Ingredients
Instructions
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Equipment needed : Mixing bowl for the sauce, large pot for boiling spaghetti
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Cook the spaghetti in boiling salted water until al dente. Drain and keep some pasta water.
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In a mixing bowl, whisk the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
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In a large skillet, cook the diced guanciale or pancetta over medium heat until crispy.
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Add the drained spaghetti to the skillet with the guanciale or pancetta and toss to combine.
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Remove from heat and quickly pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce. If it's too thick, add a little pasta water.
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Garnish with more Pecorino Romano and chopped fresh parsley, if desired.
Serving Size 4
- Amount Per Serving
- Calories 599.99kcal
- % Daily Value *
- Total Fat 32g50%
- Total Carbohydrate 50g17%
- Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
