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Easy Carbonara

Easy CarbonaraEasy CarbonaraEasy CarbonaraEasy Carbonara

This Easy Carbonara is the real deal, no cream, no shortcuts, just silky, cheesy, porky perfection in 20 minutes. Guanciale crisps up into salty little flavor bombs, fresh eggs and Pecorino Romano create a glossy sauce that clings to every strand, and a splash of pasta water brings it all together. Master the technique, and you’ll never need another Carbonara recipe again!

Prep time: PT10M

Cook time: PT10M

Total time: PT20M

Rating

5 stars (11 reviews)

Keywords

carbonara, carbonara recipe

Ingredients

Categories

Cuisine

Steps

  1. Bring a large pot of salted water to a boil. Toss in your spaghetti and cook it until it's al dente. That's usually about 1 minute less than what the package says.
  2. While the pasta's cooking, grab a large skillet and heat it over medium heat. Toss in the diced pancetta or guanciale. Cook it until it's beautifully crispy – that's usually about 5-7 minutes.
  3. Meanwhile, in a mixing bowl, whisk together the eggs, Pecorino Romano, and a generous sprinkle of black pepper. This mix is the heart of your Carbonara.
  4. Once your pasta is perfectly al dente, save about 1 cup of the pasta water and then drain the rest. Now, here's the critical part – while the pasta is still really hot, add it to the skillet with the pancetta/guanciale. Toss it quickly to coat it in the fat.
  5. Then, remove the skillet from the heat and pour in your egg and cheese mixture. Toss everything together swiftly. The heat from the pasta cooks the egg, creating a creamy sauce. If it's too thick, add a bit of the reserved pasta water.
  6. Carbonara waits for no one. Serve it hot with a bit more grated cheese and a sprinkle of black pepper.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 666 kcal
  3. Carbohydrates: 76 g
  4. Protein: 30 g
  5. Fat: 26 g
  6. Saturated Fat: 10 g
  7. Trans Fat: 0.1 g
  8. Cholesterol: 189 mg
  9. Sodium: 594 mg
  10. Sugar: 3 g
  11. Unsaturated Fat: 14 g

Reviews