Pasta Carbonara (Spaghetti alla Carbonara)
Pasta carbonara is a classic Italian dish that tastes amazing. Made with cooked guanciale, eggs and a combination of parmesan and pecorino this pasta is easy to make with simple ingredients. It is rich and creamy and wonderfully easy to make.
Equipment
- Skillet
- Large saucepan or pot
- Spider strainer
- Whisk
- Tongs
Ingredients
- 1 pound spaghetti
- 6 ounces guanciale or pancetta or bacon, chopped
- 2½ ounces parmesan cheese grated
- 1½ ounces pecorino grated
- 3 eggs
- 1 egg yolk
- ½ teaspoon pepper
Instructions
- Bring a pot of salted water to a boil and cook the spaghetti according to the package instructions.1 pound spaghetti
- While the water is boiling heat the guanciale, pancetta, or bacon in a pan over medium high heat and cook until browned about 7-10 minutes. Remove the pan from the heat and set aside.6 ounces guanciale
- In a mixing bowl combine the eggs, egg yolk, pepper, and cheeses together and whisk until combined. Whisk in 2 tablespoons of pasta water.2½ ounces parmesan cheese, 1½ ounces pecorino, 3 eggs, 1 egg yolk, ½ teaspoon pepper
- When the pasta is ready remove if from the water using the tongs or spider strainer. Place the pasta in the egg mixture and toss with the tongs to coat. Add the guanciale and toss to coat every noodle.
- If the sauce is too thick add a couple more tablespoons of pasta water. Top with additional grated cheese and parsley if desired.
Nutrition
Serving: 1servingCalories: 897kcalCarbohydrates: 86gProtein: 34gFat: 45gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 240mgSodium: 832mgPotassium: 332mgFiber: 4gSugar: 3gVitamin A: 427IUCalcium: 372mgIron: 2mg
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