Pasta Carbonara
Recipe by Scoopd Kitchen · Pasta
Authentic Roman carbonara: no cream, just egg, cheese, bacon, and pepper.
- 650
- kcal
- 29 g
- protein
- 72 g
- carbs
- 26 g
- fat
Ingredients
- 400 g spaghetti
- 150 g guanciale or pancetta, cut into strips
- 4 egg yolks
- 1 whole egg
- 80 g Pecorino or Parmesan cheese, finely grated
- 1 tsp freshly ground black pepper
Method
- 1
Cook the spaghetti in plenty of salted water. Reserve one cup of pasta water.
- 2
Fry the guanciale in a dry pan until crispy. Remove from heat.
- 3
Whisk the egg yolks, whole egg, cheese, and pepper together in a bowl.
- 4
Add the drained pasta to the pan with the bacon (off the heat) and pour the egg mixture over it.
- 5
Stir quickly and add splashes of pasta water until you have a glossy, creamy sauce. Serve immediately.
Tip from Scoopd Kitchen · Pasta: Only add the egg once the pan is off the heat, otherwise you'll end up with scrambled eggs instead of a sauce.
