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Spaghetti alla Carbonara

Roman classic with guanciale, pecorino, eggs and black pepper.

  • 22'
  • Medium
  • 2
  • EggsThis recipe contains or may contain Eggs. Check ingredient labels and preparation notes if you are sensitive or allergic.
  • GlutenThis recipe contains or may contain Gluten. Check ingredient labels and preparation notes if you are sensitive or allergic.
  • Milk (Lactose)This recipe contains or may contain Milk (Lactose). Check ingredient labels and preparation notes if you are sensitive or allergic.
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A Roman pasta demo that highlights technique notes, timer detection and ingredient specificity.

Instructions

  1. Prep
  2. Crisp guanciale in a dry pan; reserve fat.guanciale
    Recipe media
  3. Cook
  4. Cook pasta to al dente; reserve 100ml water.
  5. Off heat, toss pasta with yolks, pecorino and pasta water.pecorino romano
  6. Serve
  7. Add guanciale, finish with cracked pepper.guanciale

Equipment required

  • Mixing bowl
  • Chef knife
  • Digital scale
    Digital scale — Useful for repeatable recipe testing. Demo affiliate
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Chef's notes

Keep the pan off direct heat when adding eggs. Residual heat and pasta water create the sauce.

Nutrition

297 kcal
  • 18g protein
  • 29g carbs
  • 12g fat
  • 2g fibre
  • 1g sugar
  • 353mg sodium
  • 5g sat. fat

Per serving

Calculated from ingredients; 1 ingredient could not be matched.

Nutrition values are estimates and may vary by ingredient brand, preparation, and serving size.

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