Description
A classic Roman pasta dish made with spaghetti tossed in a silky egg and cheese sauce with crispy guanciale or pancetta and freshly cracked black pepper. Rich, creamy, and ready in just 25 minutes.
Ingredients
Scale
- 12 ounces spaghetti
- 3 large eggs
- 2 large egg yolks
- 1 cup freshly grated Pecorino Romano cheese
- 4 ounces guanciale or pancetta, diced
- 1 teaspoon freshly ground black pepper
- Salt, for pasta water
Instructions
- Bring a large pot of generously salted water to a boil.
- In a mixing bowl, whisk together the 3 large eggs, 2 egg yolks, freshly grated Pecorino Romano cheese, and freshly ground black pepper until smooth and well combined.
- In a large skillet over medium heat, cook the diced guanciale or pancetta until golden and crisp. Remove the skillet from heat once cooked.
- Add the spaghetti to the boiling water and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
- Add the hot drained spaghetti to the skillet with the cooked guanciale or pancetta and toss to combine.
- Remove the skillet from heat and quickly pour in the egg and cheese mixture, tossing rapidly with tongs to coat the pasta evenly.
- Add reserved pasta water a little at a time, tossing continuously, until a creamy and glossy sauce forms.
- Serve immediately with additional grated cheese and freshly cracked black pepper if desired.
Notes
- Always remove the pan from direct heat before adding the egg mixture to prevent scrambling.
- Reserve enough pasta water to adjust the sauce consistency as needed.
- Use freshly grated cheese for the smoothest and most authentic texture.
- Serve immediately for the best creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 230mg
Keywords: spaghetti carbonara, classic carbonara, Italian pasta recipe, creamy pasta without cream, traditional Roman pasta