Spaghetti Alla Carbonara Tradizionali
Ingredients27 m servings 525 cals
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
- Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.
- Cook's Note:
- If the egg mixture becomes too thick, add a little of the cooking water from the pasta to dilute the sauce. But remember, the eggs should never be scrambled!
- Editor's Note:
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.
Per Serving: 525 calories; 13.1 g fat; 74.8 g carbohydrates; 23.7 g protein; 220 mg cholesterol; 469 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was great with a few additions. I added quite a bit of extra pasta water and it was still a tad dry. Next time I’ll add pasta water, a bit of cream, and perhaps another egg.
Great simple recipe. Don't forget to reserve 1 cup of the pasta water to mix in with everything. That starchy water will give it a nice creamy texture and keep it from being overly sticky.
This is the real deal; simply delicious. The spaghetti is folded into the egg/guanciale mixture without heat, far from the heat source. After draining the spaghetti, I usually toss it in the pan...
I have never made anything like this until tonight. Even my pasta picky daughter liked it. Super easy to make, Next time I will probably add some fresh peas