Name: Classic Italian Carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 plates
Cuisine: Italian
Ingredients: 0.5 lb spaghetti; Salt; 4 egg yolks; 1 whole egg; 1 cup grated Pecorino Romano cheese; 0.5 cup grated Parmesan cheese; 6 ounces guanciale or pancetta; black pepper; Reserved pasta water

From the Cook

1/5

Classic Italian Carbonara

These Carbs Don't Count Verified

Ingredients

Warning0 allergens identified

Instructions

Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.

In a bowl, whisk together egg yolks, whole egg, Pecorino, and Parmesan until a smooth paste forms.

In a cold pan, add guanciale or pancetta and turn heat to medium. Cook until crispy and browned.

Remove a few spoonfuls of the rendered fat and set aside. Remove meat from the pan and let cool.

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.

Let the pan cool slightly. Add the drained pasta to the pan (off heat) and stir in the egg mixture quickly to avoid scrambling.

Add additional cheese, pasta water, and crispy guanciale. Toss vigorously until creamy.

Top with more cheese and black pepper. Serve immediately.

Bite Tutorial

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

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.