Carbonara Recipe
This authentic carbonara recipe brings the flavors of Rome to your kitchen. Made with guanciale, Pecorino Romano, eggs, and black pepper, it delivers a rich, creamy sauce without cream. Perfect for a quick weeknight dinner or an elegant weekend meal.
Ingredients
- 12 oz 340 g spaghetti or bucatini pasta
- 4 oz 115 g guanciale (or pancetta if unavailable)
- 4 large egg yolks
- 1 large whole egg
- 1 cup 100 g freshly grated Pecorino Romano cheese
- 1 tsp freshly ground black pepper plus more for garnish
- 1 tsp salt for pasta water, adjust as needed
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water.
- In a skillet over medium heat, cook guanciale until crispy. Remove from heat.
- In a bowl, whisk egg yolks, Pecorino Romano, and black pepper until smooth.
- Toss cooked pasta with guanciale in the skillet to absorb flavors.
- Remove from heat. Stir in the egg mixture, adding pasta water gradually until creamy.
- Serve immediately with extra Pecorino and black pepper.
Notes
Use freshly grated cheese for the best flavor.
Avoid adding eggs over direct heat to prevent scrambling.
Guanciale gives the most authentic taste, but pancetta or bacon can be used.
Nutrition
Calories: 520kcal
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