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

May 13, 2025

9 Ingredients
MEDIUM

This Spaghetti Carbonara is the ultimate comfort food—creamy, cheesy, and packed with flavor. Made with a rich combination of egg yolks, Pecorino Romano, and Parmesan, this version avoids cream for authenticity. The crispy guanciale or pancetta adds texture and saltiness, while pasta water brings it all together into a luscious sauce. Perfect for a romantic date night or indulgent dinner, this carbonara is as classic as it gets—just don't scramble those eggs!

Spaghetti Carbonara
Spaghetti Carbonara
Spaghetti Carbonara
Spaghetti Carbonara
Spaghetti Carbonara cover
From the Cook
From the Cook
From the Cook
From the Cook
1/5

Spaghetti 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 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.
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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)

  • 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.

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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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