Quick & Creamy Carbonara Recipe
A rich and satisfying pasta dish originating from Rome, featuring al dente spaghetti tossed with crispy guanciale, creamy egg yolk sauce, grated Pecorino Romano cheese, and freshly ground black pepper.
Ingredients
- 200 g guanciale diced (or pancetta)
- 400 g spaghetti
- 2 large egg yolks
- 1 large whole egg
- 100 g Pecorino Romano cheese grated
- ½ tsp black pepper freshly ground
- salt for pasta water
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
- While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale (or pancetta) and cook until crispy and most of the fat has rendered, about 8-10 minutes. Remove the crispy guanciale with a slotted spoon and set aside. Keep the rendered fat in the skillet.
- In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and freshly ground black pepper until well combined and creamy.
- Once the spaghetti is drained, immediately add it to the skillet with the rendered guanciale fat. Toss to coat.
- Remove the skillet from the heat. Quickly pour the egg mixture over the hot pasta, tossing continuously with tongs. Add a splash or two of the reserved pasta water as needed to create a smooth, creamy sauce that coats the spaghetti, preventing the eggs from scrambling.
- Stir in most of the crispy guanciale.
- Serve immediately, garnished with the remaining crispy guanciale, extra grated Pecorino Romano, and a final grind of black pepper.
Notes
Use high-quality guanciale or pancetta for best flavor. Always reserve some pasta water to help create a silky sauce. Serve immediately for best results. For a slightly different flavor, you can use a mix of Pecorino Romano and Parmigiano Reggiano.