Main Course
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Spaghetti Carbonara
by @NomNomThe Roman classic with egg, Pecorino, and guanciale — creamy, without cream.
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 (vegan) |
| 2 TL frisch gemahlen | Black pepper |
| 1 Prise | Salt |
Preparation
Step by step through the recipe
- 1 Cook 400 g spaghetti in plenty of salted water with 1 Prise salt until al dente.
- 2 Cut 150 g guanciale or pancetta into strips and slowly fry in a cold pan until crispy, until the fat has rendered. Remove from the heat.
- 3 Mix 4 Stück egg yolks with 100 g grated Pecorino or Parmesan and 2 TL frisch gemahlen freshly ground black pepper in a bowl.
- 4 Drain the spaghetti (reserve some pasta water) and briefly add to the pan with the guanciale.
- 5 Remove the pan from the heat, stir in the egg-cheese mixture, and make it creamy with some pasta water.
- 6 Serve immediately — the heat of the pasta cooks the egg without scrambling it.
Notes & tips
Note: Contains egg (sauce) + cow's milk (Pecorino/cheese) + gluten.
Nutrition
estimated per serving- Calories
- 744 kcal
- Protein
- 31 g
- Fat
- 34 g
- Carbs
- 78 g
– = ingredient not in nutrition database (estimate incomplete)
