Spaghetti alla Carbonara
Make Spaghetti alla Carbonara, an Italian dinner recipe with spaghetti, guanciale (or pancetta), large egg yolks. It has about 25 min, about 680 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Spaghetti alla Carbonara is an Italian dinner recipe that takes about 25 min, makes 4 servings, has about 680 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSpaghetti alla Carbonara ingredients
- 400 g spaghetti
- 150 g guanciale (or pancetta)
- 4 large egg yolks
- 1 whole large egg
- 100 g Pecorino Romano cheese
- 1 tsp freshly ground black pepper
- to taste kosher salt
How to make Spaghetti alla Carbonara
- Bring a large pot of heavily salted water to a rolling boil. Add the 400g spaghetti and cook according to package directions until al dente, typically 8-10 minutes.
- While the pasta cooks, heat a large skillet (preferably non-stick) over medium heat. Add the 150g diced guanciale (or pancetta) and cook, stirring occasionally, for 8-10 minutes until crispy and the fat has rendered. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- In a medium bowl, whisk together the 4 large egg yolks, 1 whole large egg, 100g finely grated Pecorino Romano cheese, and 1 teaspoon of freshly ground black pepper until smooth and well combined.
- Before draining the spaghetti, reserve about 1.5 cups (360ml) of the starchy pasta water. Drain the spaghetti thoroughly.
- Immediately add the drained spaghetti to the skillet with the rendered guanciale fat. Toss to coat the pasta evenly in the fat.
- Quickly pour about 1/2 cup (120ml) of the hot reserved pasta water into the egg and cheese mixture, whisking vigorously to temper the eggs and create a creamy sauce. This crucial step prevents the eggs from scrambling.
- Remove the skillet from the heat. Pour the tempered egg mixture over the spaghetti. Using tongs, toss the pasta continuously and quickly for 1-2 minutes, adding more reserved pasta water (1-2 tablespoons at a time) as needed, until a thick, creamy sauce forms that clings to the pasta. The residual heat from the pasta and skillet will cook the eggs gently without scrambling them.
- Stir in the reserved crispy guanciale. Taste and adjust seasoning if necessary, keeping in mind the guanciale and Pecorino are salty.
- Serve immediately in warm bowls, topped with additional freshly ground black pepper and extra grated Pecorino Romano cheese.
Spaghetti alla Carbonara FAQ
How do I make Spaghetti alla Carbonara?
Make Spaghetti alla Carbonara by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Spaghetti alla Carbonara?
The main ingredients include spaghetti, guanciale (or pancetta), large egg yolks, whole large egg, Pecorino Romano cheese. The full ingredient list is included on this page.
How long does Spaghetti alla Carbonara take?
This recipe takes about 25 min, depending on prep speed and kitchen equipment.
How many calories are in Spaghetti alla Carbonara?
Recipe Genius estimates about 680 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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