- LS
These Carbs Don't Count
May 13, 2025
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.
9 Ingredients
From the Cook
From the Cook
From the Cook
From the Cook
1/5
Classic Italian Carbonara
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
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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
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Top with more cheese and black pepper. Serve immediately.
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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Recipe Facts
Diet at a Glance
Low Sugar
Smart Nutrition
Nutrition Per Serving
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