Description
A simple, creamy Italian pasta dish made with eggs, hard cheese, cured pork, and black pepper.
Ingredients
Scale
- 4 ounces guanciale or pancetta, diced
- 12 ounces spaghetti or rigatoni
- 2 large whole eggs
- 2 large egg yolks
- 1 cup grated Pecorino Romano cheese, plus more for serving
- 1 teaspoon freshly ground black pepper, plus more for serving
- Salt for pasta water
Instructions
- Cook the guanciale or pancetta in a skillet over medium heat until crisp and the fat has rendered. Remove the meat pieces and set aside, leaving the rendered fat in the pan. Turn off the heat.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
- While the pasta cooks, whisk together the whole eggs, egg yolks, Pecorino Romano cheese, and black pepper in a medium bowl until smooth.
- Drain the pasta and immediately add it to the skillet with the rendered fat. Toss to coat.
- Working quickly off the heat, pour the egg and cheese mixture over the hot pasta, tossing constantly. Add a small amount of reserved pasta water as needed to create a creamy sauce that coats the pasta. Do not let the eggs scramble.
- Stir in the reserved crispy pork pieces.
- Serve immediately, topped with extra grated cheese and black pepper.
Notes
- Use high-quality eggs for the best texture and flavor.
- The residual heat of the pasta cooks the eggs; if the pan is too hot, the eggs will curdle.
- Pecorino Romano is traditional; Parmesan can be substituted if necessary, but the flavor will change slightly.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2
- Sodium: 650
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 25
- Cholesterol: 180
Keywords: pasta, carbonara, italian, spaghetti, guanciale, pecorino, creamy pasta