Main Course
🌍 Public
🥜 Allergy aware
Spaghetti Carbonara
The Roman classic with egg, Pecorino, and guanciale — creamy, without cream.
🥜 Allergies considered in this recipe:
🥚 Ei🥛 Kuhmilch🌾 Gluten
Source / link: Italienische Küche (Rom)
Ingredients
Amounts adjust automatically.
| 400 g | Spaghetti |
| 150 g | Guanciale or Pancetta |
| 4 Stück | Egg yolks |
| 100 g | Pecorino or Parmesan (soy-free: Bedda) |
| 2 TL frisch gemahlen | Black pepper |
| 1 Prise | Salt |
Preparation
- 1Cook spaghetti al dente in plenty of salted water.
- 2Cut guanciale into strips and slowly fry in a cold pan until crispy and the fat has rendered. Remove from heat.
- 3Mix egg yolks with grated cheese and plenty of pepper in a bowl.
- 4Drain spaghetti (reserve some pasta water) and briefly add to the pan with the guanciale.
- 5Remove pan from heat, stir in egg-cheese mixture, make creamy with a little pasta water.
- 6Serve immediately — the heat of the pasta cooks the egg without curdling it.
Notes & tips
Note: Contains egg (sauce) + cow's milk (Pecorino/cheese) + gluten. Alternative: Without egg (cook separately in a pot for ), soy-free cheese: Bedda, pasta from lentils/chickpeas instead of gluten.
Nutrition
estimated per serving- Calories
- 744 kcal
- Protein
- 31 g
- Fat
- 34 g
- Carbs
- 78 g
– = ingredient not in nutrition database (estimate incomplete)