Description
A fast, protein-packed weeknight dinner that bridges the gap between traditional Roman authenticity and modern convenience. This recipe uses guanciale, Pecorino Romano, eggs, and black pepper to create a creamy sauce without cream, ready in just 20 minutes.
Ingredients
Scale
- 8 oz (225g) Guanciale, cut into strips or cubes
- 1.5 cups (150g) Pecorino Romano, freshly grated
- 4 large eggs
- 2 large egg yolks
- 2–3 teaspoons black pepper, freshly cracked
- 1 pound (450g) Spaghetti
- Salt, for pasta water
- Optional: Splash of dry white wine
Instructions
- Cut guanciale into 1/2 inch strips or cubes. Place in a cold large skillet and turn heat to medium. Cook for 8-10 minutes, flipping occasionally, until golden and crispy. Remove with a slotted spoon, leaving rendered fat in the pan.
- While guanciale cooks, whisk eggs, egg yolks, grated Pecorino Romano, and black pepper in a mixing bowl until a thick paste forms. Set aside.
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Before draining, reserve 1 cup of starchy pasta water. Drain pasta (do not rinse).
- Add hot drained pasta to the skillet with the reserved guanciale fat. Toss to coat and let sit for 30 seconds.
- Remove skillet from heat and wait 30 seconds for it to cool slightly. Pour egg mixture over pasta and toss vigorously with tongs. The residual heat will cook the eggs gently into a creamy sauce. Add pasta water splash if needed to reach desired consistency.
- Stir in crispy guanciale (reserving some for garnish). Serve immediately topped with extra Pecorino and black pepper.
Notes
The pan must be removed from the heat before adding the egg mixture to prevent scrambling. Use freshly grated Pecorino Romano, not pre-grated, for best melting. Carbonara is best eaten fresh and does not reheat well; do not freeze.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 650
- Sugar: 2
- Sodium: 800
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 70
- Fiber: 3
- Protein: 32
Keywords: carbonara, guanciale, italian pasta, weeknight dinner, high protein, gluten-free option, authentic carbonara, easy pasta