Spaghetti carbonara

Name: Spaghetti carbonara
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Dry wheat spaghetti; 70 g Guanciale; 100 g Egg, without shell; 40 g Pecorino Romano; 1 g Black pepper; 2 g Salt

Spaghetti, crisp guanciale and an egg-and-Pecorino sauce. Rich, simple Roman-style comfort.

Estimated total time: 25 minutes2 portionsAbout 700 kcal per portion

Spaghetti carbonara served in a bowl or on a plate — Photo: Javier Somoza · CC BY-SA 4.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ.

Ingredients for 2 portions

180 g Dry wheat spaghetti
70 g Guanciale
100 g Egg, without shell
40 g Pecorino Romano
1 g Black pepper
2 g Salt

Method

Grate the Pecorino and whisk with the eggs and black pepper. Cut the guanciale into short strips.
Cook the spaghetti in boiling lightly salted water according to the packet. Save a mug of the cooking water before draining.
While it cooks, render the guanciale in a frying pan over medium heat until crisp. Remove the pan from the heat.
Add the drained pasta to the pan. Let the fierce heat settle, then toss with the egg mixture and a little pasta water until glossy. Add water gradually; direct high heat scrambles the eggs.
Serve immediately. Use pasteurised eggs if avoiding undercooked eggs; this traditional-style sauce does not guarantee a fully cooked egg.

Pancetta is a practical substitute for guanciale, with a different flavour and energy value. No cream is used. Salted cooking water is not fully consumed; the estimate excludes discarded water.

Carbonara

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference · Wikibooks

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