Carbonara
Classic Roman pasta with egg, pecorino, guanciale, and black pepper.
- prep 10 min
- cook 15 min
- total 25 min
- serves 4
- intermediate
- Italy
Ingredients
- 400 g spaghetti
- 200 g guanciale
- 4 egg yolks
- 100 g pecorino romano
- 2 tsp black pepper
Steps
- Cook spaghetti in salted water until al dente.
- Crisp guanciale in a pan until golden.
- Whisk egg yolks with grated pecorino and pepper.
- Toss the hot pasta with guanciale off heat.
- Mix in the egg mixture.
- Serve immediately with extra pecorino.
≈ 550 kcal · 22 g protein · 60 g carbs · 24 g fat — per serving, estimate