Spaghetti Carbonara (the Real Recipe)
Real Italian spaghetti carbonara: no cream, just eggs, pecorino, crispy guanciale and plenty of pepper. Creamy thanks to the egg-cheese emulsion, it's an express, comforting and seriously indulgent dish, ready in 20 minutes.
Ingredients
- 400 g spaghetti
- 150 g guanciale (or pancetta)
- 4 egg yolks
- 1 whole egg
- 80 g pecorino romano
- Black pepper
- Salt
Method
- 1Cook the spaghetti al dente in salted boiling water.
- 2Fry the diced guanciale over medium heat until crispy.
- 3Beat the yolks, whole egg and pecorino with plenty of pepper.
- 4Drain the pasta, keeping a little cooking water.
- 5Off the heat, mix pasta, guanciale, then the egg mixture.
- 6Loosen with cooking water for a creamy sauce and serve at once.
Tips & tricks
- Off the heat for the egg, or it scrambles like an omelette.
- The cooking water is the key to a smooth, glossy sauce.
Variations
- With pancetta if you can't find guanciale.
- With parmesan instead of pecorino.
Storage
Eat immediately; carbonara does not keep well.
Nutrition (per serving)
Ingredient substitutions
- Eggs : apple sauce (50 g per egg) or 1 tbsp ground flaxseed + 3 tbsp water.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Spaghetti Carbonara (the Real Recipe)"?
Allow about 5 min of prep and 15 min of cooking, i.e. 20 min in total for 4 servings.
Is this recipe easy to make?
Yes, it's an "Easy" recipe: perfect for beginners, with no special technique required.
Can I make "Spaghetti Carbonara (the Real Recipe)" ahead and store it?
Eat immediately; carbonara does not keep well.
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
How many calories per serving?
One serving provides about 590 kcal, including 26 g of protein, 62 g of carbs and 26 g of fat.
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