Description
A classic Roman pasta dish featuring guanciale, eggs, Pecorino Romano cheese, and black pepper.
Ingredients
Scale
- 200g Spaghetti
- 100g Guanciale, diced
- 2 large Eggs
- 50g Pecorino Romano cheese, grated
- Freshly ground Black Pepper
- Salt
Instructions
- Bring a pot of salted water to a boil for the pasta.
- In a bowl, whisk together the eggs and grated Pecorino Romano cheese. Season with black pepper.
- Cook the guanciale in a pan over medium heat until crispy. Remove the guanciale from the pan, leaving the rendered fat.
- Cook the spaghetti in the boiling water until al dente.
- Drain the pasta, reserving about a cup of the pasta water.
- Add the drained spaghetti to the pan with the guanciale fat. Toss to coat.
- Remove the pan from the heat. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. Add a little reserved pasta water if needed to achieve the desired consistency.
- Add the crispy guanciale and toss again.
- Serve immediately, garnished with extra Pecorino Romano and black pepper.
Notes
- Use guanciale for the most authentic flavor. Pancetta can be substituted if guanciale is unavailable.
- Do not overcook the eggs; the residual heat from the pasta will cook them.
- Adjust the amount of cheese and pepper to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 250mg
Keywords: carbonara, italian pasta, guanciale, pecorino romano, authentic recipe