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Spaghetti Carbonara

Authentic Italian Pasta Carbonara

Silky spaghetti are tossed with crispy guanciale and velvety sauce made of yolks and pecorino, and a touch of pepper. Simple, scrumptious and yet so quick to make this is the best comfort food recipe!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main Course, Pasta
Cuisine: Italian, Regional dish
Keyword: Authentic Pasta Carbonara, Bacon, Carbonara, Guanciale, Pancetta, Pecorino, Spaghetti Carbonara, Traditional Italian Recipe
Difficulty: Beginner
Servings: 4
Calories: 425kcal

Ingredients

  • 2/3 pound spaghetti
  • 4 egg yolk
  • 4 tbsp pecorino grated
  • 4 ounces bacon cut in stripes
  • 4 tsp pecorino grated
  • 4 pinch black pepper crushed
US Customary - Metric

Instructions

  • Start by bringing a pot of water to a boil. When the pasta is boiling, add 2 tablespoons of salt and put in the spaghetti.
  • Meanwhile, heat a cast-iron skillet and add the bacon, cut into strips. Let it brown. Meanwhile, whisk the egg yolk with the pecorino. Add 2-3 tablespoons of the pasta cooking water.
  • When the pasta is al dente, drain it and add it to the pan where you fried the bacon. Add 3 tbsp cooking water. Toss it and switch off the stovetop.
  • Pour the egg sauce over it, and toss until everything is combined.
  • Arrange on a plate and sprinkle with Pecorino cheese and crushed black pepper.

Nutrition

Calories: 425kcal | Carbohydrates: 57g | Protein: 16g | Fat: 14g | Sodium: 265mg | Potassium: 232mg | Fiber: 2g | Sugar: 2g | Vitamin A: 50IU | Calcium: 83mg | Iron: 1mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!