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Spaghetti Carbonara

Spaghetti Carbonara is a classic Roman pasta dish made with eggs, cheese, cured pork and pepper. This easy pasta dish is perfect for weeknights! 
Course Main Dishes
Cuisine Mediterranean
Keyword carbonara, eggs, italian, parmesan cheese, pasta, romano cheese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 529kcal

Ingredients

Ingredients:

  • 1 pound dried spaghetti
  • about 2 tablespoons kosher salt for pasta water
  • 4 ounces Guanciale diced
  • 1/2 cup freshly grated Romano cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 5 egg yolks
  • salt and pepper

Instructions

  • Bring 4-6 quarts water to boil, add salt and stir in pasta. Cook until al-dente 9-11 minutes. Strain, reserve 1/4 cup pasta water.
  • Meanwhile, in a large pan cook guanciale. Strain on paper towel. Reserve 2 tablespoons pan drippings.
  • Add pasta to pan drippings. Toss with tongs to coat the pasta in the bacon drippings. Remove from heat.
  • Beat together eggs and both cheeses. Pour egg mixture over hot pasta and toss with tongs constantly until the pasta is coated. Add reserved pasta water if pasta seems dry or is sticking together. Season with salt and pepper.

Notes

You do use raw eggs in this recipe, the pasta will heat the eggs but if you are concerned about food-borne illness use pasteurized eggs. 
Nutrition information for estimation purposes only. 

Nutrition

Calories: 529kcal | Carbohydrates: 58g | Protein: 20g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 197mg | Sodium: 407mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 316IU | Calcium: 223mg | Iron: 2mg