Spaghetti Carbonara
CookSilky Roman pasta made from eggs, Pecorino, and crisp guanciale — no cream needed. The starchy pasta water does the work.
- protein
- 28g
- carbs
- 72g
- fats
- 24g
- calories
- 640kcal
Ingredients
Steps
Boil the spaghetti in well-salted water until al dente.
Crisp the guanciale in a cold pan brought up to medium heat.
Whisk eggs, yolk, Pecorino, and plenty of black pepper.
Toss pasta with the guanciale off the heat.
Stir in the egg mix with a splash of pasta water until glossy.
Serve immediately with extra Pecorino and pepper.
