Main Course

Classic Spaghetti Carbonara

Name: Classic Spaghetti Carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 320 g spaghetti; 150 g guanciale cut into 1/2 inch cubes; 4 pcs egg yolk; 1 pcs whole egg; 80 g pecorino romano cheese finely grated; 2 tsp black pepper freshly ground; 1 tsp salt

This classic Italian pasta dish features spaghetti coated in a rich, creamy sauce made from egg yolks, Pecorino Romano cheese, and crispy guanciale. It's a simple yet incredibly satisfying meal that comes together quickly.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Medium
Per serving: 597 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

320 gspaghetti
150 gguanciale, cut into 1/2 inch cubes
4 pcsegg yolk
1 pcswhole egg
80 gpecorino romano cheese, finely grated
2 tspblack pepper, freshly ground
1 tspsalt

Equipment

tongs · slotted spoon · large skillet · large pot · whisk

The method

Step by step

1
Bring a large pot of heavily salted water to a rolling boil for the spaghetti.
About 5 min
2
While the water heats, cook the guanciale in a large skillet over medium-low heat until crispy and most of its fat has rendered, about 8-10 minutes.
About 10 min
Cook’s note: Do not rush this step; slow rendering extracts the most flavor.
3
Remove the crispy guanciale from the skillet with a slotted spoon and set aside. Leave the rendered fat in the pan.
About 1 min
4
In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper until smooth.
About 2 min
5
Add the spaghetti to the boiling water and cook according to package directions until al dente.
About 8 min
6
Before draining, reserve some of the starchy pasta cooking water.
Cook’s note: This water is crucial for creating the creamy sauce.
7
Drain the spaghetti and immediately transfer it to the skillet with the rendered guanciale fat. Toss to coat.
About 1 min
8
Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the spaghetti, tossing continuously to emulsify the sauce.
About 1 min
Cook’s note: Work quickly to prevent the eggs from scrambling. The residual heat from the pasta and pan will cook the eggs.
9
Add a splash of the reserved pasta water, a little at a time, while tossing until the sauce is creamy and coats the spaghetti beautifully.
About 1 min
Cook’s note: Adjust the amount of pasta water to achieve your desired consistency.
10
Stir in the crispy guanciale. Season with additional black pepper if desired.
About 1 min
11
Serve immediately, garnished with more grated Pecorino Romano and black pepper.

Per serving

Nutrition

22%Score

Calories: 596.5kcal
Protein: 28.6g
Carbs: 59.7g
Fat: 26.9g
Fibre: 3g
Sugar: 2.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Spaghetti Carbonara is best eaten fresh; leftovers can be stored in an airtight container in the refrigerator.

Reheating

Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, but be careful not to scramble the eggs.