Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can’t get more authentic than this recipe! Top with extra Pecorino-Romano cheese, salt, and pepper. Note there’s no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.
Ingredients
- 1 (14 ounce) package spaghetti
- 5 ounces guanciale (cured pork cheek), cut into small cubes
- 3 egg yolks
- 1 egg
- ¾ cup grated Pecorino-Romano cheese
- salt and freshly ground black pepper to taste
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
Step 2
Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
Step 3
Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.
Cook’s Note:
If the egg mixture becomes too thick, add a little of the cooking water from the pasta to dilute the sauce. But remember, the eggs should never be scrambled!
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 488 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat3g | 17% |
Cholesterol213mg | 71% |
Sodium334mg | 15% |
Total Carbohydrate75g | 27% |
Dietary Fiber3g | 11% |
Total Sugars3g | |
Protein21g | |
Calcium45mg | 3% |
Iron4mg | 22% |
Potassium317mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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