Carbonara
A delicious carbonara recipe made with guanciale, eggs, and parmesan, perfect for a quick Italian meal.
Equipment
- Non-stick pan
- Large Bowl
- Wooden spoon
Ingredients
Main Ingredients
- 175 g guanciale (or pancetta or block bacon) weight after skin removed
- 2 large eggs
- 2 large egg yolks
- 100 g parmigiano reggiano finely shredded (or pecorino romano, sub parmesan)
- 0.25 teaspoon black pepper
- 400 g spaghetti
- 1 tablespoon cooking/kosher salt for cooking pasta
- 0.5 cup pasta cooking water
- 1 clove garlic finely minced (optional)
Garnish (optional)
- parsley finely chopped
- parmigiano reggiano
Instructions
Cooking Steps
- Cut guanciale into 0.5cm / ⅕" thick slices then into batons.
- Place eggs and yolks in a large bowl. Whisk to combine. Stir in the parmesan and pepper.
- Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
- Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
- While the pasta is cooking, place guanciale in a non-stick pan over medium high heat. Cook for 4 to 5 minutes until golden. If using garlic, add it in the last minute.
- Tip the hot pasta into the pan and toss to coat in guanciale fat.
- Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add ½ cup (125 ml) pasta cooking water. Stir vigorously for 1 minute until the sauce transforms to creamy.
- Transfer into warm bowls. Serve immediately, garnished with extra parmigiano reggiano, black pepper, and parsley if desired.
Notes
Use bacon instead of guanciale and parmesan instead of parmigiano reggiano for an economical version of carbonara. Don't add cream!
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 300mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUCalcium: 300mgIron: 2mg
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