Pasta Carbonara
dinnerItalianmedium

Pasta Carbonara

Classic Roman pasta with guanciale, eggs, pecorino Romano, and black pepper.

From Nutrola's curated recipe library

20 min4 servings

Nutrition Facts (per serving)

Values are per serving

394Cal

24 g

Protein

24 g

Carbs

22 g

Fat

Ingredients

  • Spaghetti

    350 g

    455 Cal

  • Guanciale or pancetta

    150 g

    495 Cal

  • Egg yolks

    4 large

    220 Cal

  • Whole egg

    1 large

    70 Cal

  • Pecorino Romano

    80 g

    332 Cal

  • Black pepper

    2 tsp

    5 Cal

Instructions

  1. 1

    Cook spaghetti al dente. Reserve 1 cup pasta water.

  2. 2

    Crisp guanciale slowly in a cold pan until golden. Remove from heat.

  3. 3

    Whisk yolks, whole egg, grated pecorino, and pepper.

  4. 4

    Toss hot pasta with guanciale. Remove from heat.

  5. 5

    Add egg mixture, toss quickly with pasta water to create creamy sauce. Never scramble.

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