Spaghetti alla Carbonara

Born in Rome, carbonara is often linked to carbone—the black pepper flecks that finish the plate like coal dust. Crisp guanciale and a silky egg-Pecorino emulsion coat al dente spaghetti, tossed off heat with pasta water and never cream.

Serves 2 · 10 min prep · 15 min cook

Estimate for one serving

• 630 cal
• 12g protein
• 35g carbs
• 8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 8 oz spaghettiPantry
• 4 oz guancialeDeli
• 3 egg yolksDairy
• 1 whole eggDairy
• 1 cup Pecorino RomanoDairy
• generous black pepperSpices
• for water saltSpices

Instructions

1. 1Render guanciale until crisp; keep fat.
2. 2Whisk yolks, egg, cheese, and pepper.
3. 3Cook pasta al dente; combine off heat with guanciale fat and egg mixture, tossing with pasta water to silky sauce—no scramble.
4. 4Serve with crisp guanciale and more pepper.