Lunch / Dinner
Carbonara with Spaghetti
Eggs create a creamy sauce for the pasta in classic Carbonara with Spaghetti. As legendary as the American GI-inspired bacon-and-eggs dish, its origins lie with Italian charcoal makers.
Ingredients
COOK:
MEANWHILE, WHISK:
COOK:
Instructions
Cook pasta in a pot of boiling salted water according to package directions, stopping 1 minute before stated cook time. Reserve ½ cup of pasta water; drain pasta.
Meanwhile, whisk together egg and Pecorino.
Cook guanciale in oil in a cold skillet over medium heat until browned, 7–10 minutes; transfer to a paper towel-lined plate.
Cook garlic in drippings in same skillet over medium-low heat until softened, 2–3 minutes. Add pasta and ¼ cup pasta water; toss to coat and cook until bubbling subsides and water mostly evaporates, 30 seconds.
Off heat, immediately add egg mixture; quickly toss with pasta and stir until egg is cooked and sauce thickens. Stir in guanciale, adding more pasta water, 1–2 Tbsp. at a time, until sauce reaches a creamy consistency.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 402
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 126mg 42%
Sodium 843mg 35%
Carbs 42g 14%
Protein 19g
*Percent Daily Values are based on a 2,000 calorie diet.