Italian · Dinner
Creamy Egg and Guanciale Pasta
Spaghetti alla Carbonara
A Roman pasta of spaghetti tossed in rendered guanciale and a creamy emulsion of egg yolks, Pecorino Romano, and freshly ground black pepper, the residual heat of the pasta cooking the eggs into a glossy sauce without scrambling.
$
5 minsPrep
15 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
24gFat
48gCarbs
1gSugar
2gFiber
1120mgSodium
195mgChol
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Instructions
1
Prep
Cut 100g guanciale into 5mm batons. Whisk 4 egg yolks, 2 whole eggs, 60g Pecorino Romano, and 1.5 tsp cracked black pepper in a bowl until thick paste. Measure 3 tsp sea salt and have 240ml pasta water ready.
2
Boil
Bring 4L water to a rolling boil, salt with 3 tsp. Drop in 200g spaghetti, stir at start, cook 8 minutes until al dente—slightly firmer than package time. When 1 minute remains, scoop 240ml pasta water into a jug.
3
Saute
Place guanciale batons in a cold large skillet over medium heat, cook 6–7 minutes stirring occasionally until fat renders and meat turns golden and crisp. Remove skillet from heat, lift guanciale out with a slotted spoon, leaving rendered fat in pan.
4
Build 1
Drain pasta and immediately tip into the skillet of guanciale fat (off heat). Toss pasta in fat for 30 seconds. Pour in 1/4 cup pasta water and toss 15 seconds to cool pan safely.
5
Build 2
Pour egg-cheese mixture over pasta. Toss vigorously for 60 seconds, adding pasta water 1 tbsp at a time, until sauce becomes glossy and coats every strand. Add crisp guanciale back in, toss once more.
6
Plate
Divide spaghetti between two serving plates. Top each with remaining 10g Pecorino Romano and a heavy grind of cracked black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) dried spaghetti
- 100g (3.5 oz) guanciale
- 4 large egg yolks
- 2 large eggs
- 80g (2.8 oz) Pecorino Romano
- 1.5 tsp black peppercorns
- 3 tsp fine sea salt