Description
A traditional Italian pasta dish made with eggs, cheese, cured pork, and black pepper for a creamy and rich flavor without any cream.
Ingredients
Scale
- 400 g spaghetti or long pasta (uncooked)
- 150 g guanciale or pancetta (diced)
- 3 large eggs (room temperature)
- 2 egg yolks (additional for extra richness)
- 100 g Pecorino Romano cheese (freshly grated)
- freshly ground black pepper (to taste)
- salt (for pasta water)
Instructions
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- Meanwhile, heat a large skillet over medium heat. Add the guanciale or pancetta and cook until crisp and the fat has rendered, about 6–8 minutes.
- In a mixing bowl, whisk together the eggs, extra yolks, grated Pecorino Romano cheese, and a generous amount of black pepper.
- Add the drained pasta to the skillet with the cooked guanciale and toss to combine.
- Remove the skillet from the heat. Quickly pour in the egg and cheese mixture, tossing vigorously to coat the pasta and create a creamy sauce without scrambling the eggs. Add reserved pasta water a little at a time as needed to loosen the sauce.
- Serve immediately with extra grated Pecorino Romano and a crack of black pepper.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 0 mg
Keywords: Pasta Carbonara