Recipe
Carbonara
Classic Roman pasta with eggs, pecorino and crispy guanciale. Creamy without any cream.
- Preparation
- 10 minutes
- Cooking
- 20 minutes
- Total time
- 30 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 779 kcal
- Protein
- 31.2 g
- Carbohydrates
- 75.6 g
- Fat
- 37.5 g
Ingredients
- Spaghetti400 g
- Guanciale or pancetta200 g
- Egg yolks4 kom
- Eggs2 kom
- Pecorino Romano100 g
- Salt and pepperpo ukusu
Instructions
- 1
Bring a large pot of salted water to boil. Cook spaghetti according to package time minus 1 minute (for al dente). Reserve 200 ml of pasta water before draining.
- 2
While pasta cooks, prepare the sauce. In a bowl, whisk together egg yolks, whole eggs and most of the grated pecorino (save some for serving). Add generous black pepper. Mix until smooth and creamy.
- 3
Cut guanciale into small strips or cubes. In a large cold pan, add guanciale and turn heat to medium. Cook slowly for 8 minutes until fat renders and meat is crispy.
3 more steps in the app
The rest lives in the app
Timers, stir reminders, and a step-by-step guide are waiting — like having someone at the stove with you.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
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