From the Cook
From the Cook
From the Cook
From the Cook
1/5
Spaghetti Carbonara
Instructions
1
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Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
2
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In a bowl, combine egg yolks, whole egg, Pecorino, and Parmesan. Mix vigorously into a smooth paste.
3
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Add guanciale or pancetta to a cold pan. Turn heat to medium and cook until crispy and golden. Remove some of the rendered fat and set guanciale aside.
4
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Stir two spoonfuls of rendered fat and a generous amount of black pepper into the egg and cheese mixture. Add a splash of reserved pasta water and mix to loosen.
5
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Remove the pan from heat and let it cool slightly. Add the drained pasta to the pan off heat.
6
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Quickly stir in the egg mixture, tossing constantly to avoid scrambling the eggs. Add more pasta water as needed to reach a creamy consistency.
7
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Fold in the crispy pancetta/guanciale and additional Pecorino cheese.
8
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Serve immediately topped with more cheese and cracked pepper.
My Calorie Intake
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Tips & Tricks (5)
- Egg Tempering Technique 🥚Whisk egg yolks and whole eggs in a separate bowl, then gradually add warm pasta water to temper the eggs and prevent scrambling.
- Guanciale Crisp Master 🥓Render guanciale or pancetta slowly over medium-low heat to create perfectly crisp, golden edges without burning the fat.
- Cheese Grating Pro Tip 🧀Always use freshly grated Pecorino Romano and Parmesan for maximum flavor and smoother sauce integration.
- Pasta Water Magic 💦Reserve at least 1 cup of starchy pasta water before draining, which is crucial for creating a silky, emulsified sauce.
- Off-Heat Mixing Technique 🍽️Remove the pan from heat before adding egg mixture and quickly toss to create a creamy sauce without scrambling.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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