Pasta Carbonara

The Crispy Chef

This authentic Pasta Carbonara is silky, rich, and full of flavor. Made with guanciale, eggs, Pecorino Romano, and black pepper, it’s a simple yet impressive Italian classic that comes together in just 15 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings servings

Calories 610 kcal

Equipment

Large Pot
Skillet
Mixing bowl
Whisk
Tongs
Colander

Ingredients

6 oz guanciale, diced (or pancetta/bacon)
3 whole eggs
2 yolks egg yolks
1 cup Pecorino Romano cheese, grated
1/2 cup Parmigiano-Reggiano cheese, grated
12 oz spaghetti (or linguine, fettuccine)
1 tbsp olive oil
1 tsp black pepper, freshly ground
1 tsp salt (for pasta water)

Instructions

Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente.
In a skillet, heat olive oil and cook guanciale over medium heat for 5–7 minutes until golden and crispy. Remove guanciale, leaving a little fat in the skillet.
In a bowl, whisk together eggs, yolks, Pecorino Romano, Parmigiano-Reggiano, and black pepper until smooth and creamy.
Drain pasta and add it to the skillet with rendered fat. Remove from heat, then pour in the egg-cheese mixture. Toss quickly until creamy and thickened. Add guanciale back in. Serve immediately with extra cheese and pepper.

Notes

For the most authentic flavor, use guanciale and Pecorino Romano. Pancetta or bacon can be substituted if guanciale isn’t available. Be sure to remove the pan from heat before adding the egg mixture to avoid scrambling. Serve immediately with extra cheese and black pepper. Leftovers can be refrigerated up to 3 days.

Nutrition

Calories: 610kcalCarbohydrates: 56gProtein: 28gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 190mgSodium: 820mgPotassium: 310mgFiber: 3gSugar: 2gVitamin A: 450IUVitamin C: 1mgCalcium: 260mgIron: 3mg

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