Carbonara with Spaghetti

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.


2 servings

Total Time

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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, 710 minutes; transfer to a paper towel-lined plate.

Cook garlic in drippings in same skillet over medium-low heat until softened, 23 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.

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