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These Carbs Don't Count
These Carbs Don't CountVerified

May 13, 2025

9 Ingredients
MEDIUM

This Classic Italian Carbonara brings restaurant-quality flavor to your home kitchen with just a few simple ingredients. Creamy and peppery with no added cream, the richness comes from an emulsified sauce made with egg yolks, Pecorino Romano, and Parmesan. Guanciale or pancetta adds a salty, crispy punch, while freshly cracked pepper rounds out the flavor. It’s indulgent yet balanced—a pasta lover’s dream that stays true to Italian tradition.

Classic Italian Carbonara
Classic Italian Carbonara
Classic Italian Carbonara
Classic Italian Carbonara
Classic Italian Carbonara cover
From the Cook
From the Cook
From the Cook
From the Cook
1/5

Classic Italian Carbonara

By
These Carbs Don't Count
These Carbs Don't CountVerified

Ingredients

plates
Milk and 5 other allergens identified

Instructions

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Instructions

1
|
Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
2
|
In a bowl, whisk together egg yolks, whole egg, Pecorino, and Parmesan until a smooth paste forms.
3
|
In a cold pan, add guanciale or pancetta and turn heat to medium. Cook until crispy and browned.
4
|
Remove a few spoonfuls of the rendered fat and set aside. Remove meat from the pan and let cool.
5
|
Add two spoonfuls of reserved fat and a generous amount of pepper to the egg/cheese mixture. Mix and add a bit of pasta water to loosen.
6
|
Let the pan cool slightly. Add the drained pasta to the pan (off heat) and stir in the egg mixture quickly to avoid scrambling.
7
|
Add additional cheese, pasta water, and crispy guanciale. Toss vigorously until creamy.
8
|
Top with more cheese and black pepper. Serve immediately.
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My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

  • Silky Sauce Secrets 🥚
    Temper egg yolks by slowly whisking in a small amount of hot pasta water to prevent scrambling and create a luxuriously smooth sauce.
  • Guanciale Gold 🥓
    Render guanciale slowly over medium-low heat to maximize crispy texture and release maximum flavor without burning the delicate meat.
  • Pasta Water Magic 💧
    Reserve at least 1 cup of starchy pasta water before draining - it's crucial for creating the perfect sauce consistency and helping ingredients emulsify.
  • Cheese Grating Technique 🧀
    Freshly grate Pecorino Romano and Parmesan just before mixing to ensure maximum flavor and prevent clumping in the sauce.
  • Off-Heat Mixing Mastery 🥄
    Remove the pan from heat when combining eggs and pasta to prevent scrambling, using residual warmth to gently cook the sauce.

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About the Cook

These Carbs Don't Count

These Carbs Don't Count

Verified

Hi! I’m Angela and if you’re reading this you probably love carbs & pasta and you’ve come to the right place. I’m so excited to share delicious recipes, cooking tips, gluten free life & restaurant recs! Welcome carbies and subscribe for more content! Link above :)

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