Spaghetti Carbonara
Authentic carbonara is Roman simplicity at its finest: just eggs, cured pork (guanciale ideally, pancetta works), pecorino cheese, and black pepper. The egg sauce comes together off-heat from the pasta water and rendered fat. Cream is a foreign addition — Italians don't use it.
Nutrition Per Serving
Steps
- 1
Boil pasta in salted water until al dente.
≈ 10 min - 2
Render guanciale in dry pan, medium heat, until crispy (5 min). Reserve fat.
≈ 5 min - 3
Whisk eggs, both cheeses, lots of pepper.
≈ 2 min - 4
Drain pasta (save 1 cup water), add to guanciale pan off-heat.
≈ 1 min - 5
Pour egg-cheese mix over pasta, toss vigorously. Add splash of pasta water for silkiness.
≈ 2 min - 6
Serve immediately with extra pepper and pecorino.
≈ 1 min
Dietitian Note
High-fat, high-protein — Italian comfort food. 520 kcal/serving means moderate consumption. Pancetta is salty; skip extra salt. Gluten-free pasta works for celiac. Pair with green salad.