Description
A rich, creamy, and authentic Italian carbonara made with guanciale, Pecorino Romano, and eggs. This weeknight-friendly recipe skips the heavy cream for a lighter, restaurant-quality dish ready in just 15 minutes.
Ingredients
Scale
- 8 oz (225g) guanciale, cubed (or thick-cut pancetta/bacon)
- 1 pound (450g) spaghetti (or rigatoni/trofie)
- 3 large egg yolks
- 1 large whole egg
- 1 cup (100g) Pecorino Romano, finely grated
- 2 teaspoons freshly cracked black pepper
- 2 cloves garlic, minced (optional)
- Salt (for pasta water only)
Instructions
- In a mixing bowl, whisk 3 egg yolks and 1 whole egg until smooth. Add the finely grated Pecorino Romano and 2 teaspoons of freshly cracked black pepper. Mix into a thick paste and set aside.
- Heat a large skillet over medium heat. Add the cubed guanciale without oil. Cook for 5-7 minutes, stirring occasionally, until golden brown and crispy. If using garlic, add it now and cook for 30 seconds until fragrant, then remove garlic pieces with a slotted spoon.
- Turn off the heat. The pan should remain warm but not hot.
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, usually 1-2 minutes less than package instructions.
- Before draining, scoop out 1 cup of starchy pasta water and set aside.
- Using tongs, transfer the hot pasta directly to the skillet with the guanciale and fat. Toss well to coat.
- Remove the skillet from the heat completely and wait 30 seconds. Pour the egg and cheese mixture over the pasta. Add about ¼ cup of reserved pasta water.
- Toss and stir vigorously and continuously. The residual heat will gently cook the eggs, creating a creamy, glossy sauce. Add more pasta water if too thick.
- Serve immediately, topped with extra Pecorino and black pepper.
Notes
The key to perfect carbonara is temperature control. Always remove the pan from the heat before adding the egg mixture to prevent scrambling. Use freshly grated Pecorino Romano, as pre-grated cheese contains anti-caking agents that prevent smooth melting. Save the starchy pasta water; it is essential for emulsifying the sauce. Do not freeze this dish as the eggs and cheese will separate.
- Prep Time: 2 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 1/4
- Calories: 650
- Sugar: 2
- Sodium: 850
- Fat: 32
- Saturated Fat: 12
- Carbohydrates: 65
- Fiber: 3
- Protein: 28
Keywords: carbonara, italian pasta, guanciale, pecorino romano, weeknight dinner, easy pasta, authentic carbonara, 15 minute meals