Meal Prep · Italian
Spaghetti Carbonara
Master the art of this creamy, peppery, and incredibly satisfying Roman pasta dish.
Ingredients
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Step-by-step- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
- While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and cook, stirring occasionally, until crispy and the fat has rendered. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- In a medium bowl, whisk together the egg yolks, whole egg, and finely grated Pecorino Romano cheese until smooth. Season generously with freshly ground black pepper.
- Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the spaghetti, but do not rinse.
- Immediately add the hot, drained spaghetti to the skillet with the rendered guanciale fat. Toss to coat the pasta. Remove the skillet from the heat.
- Quickly pour the egg and cheese mixture over the hot spaghetti, tossing vigorously and continuously with tongs. Add a splash or two of the reserved pasta water as needed to create a creamy, emulsified sauce that coats the pasta beautifully. The heat from the pasta will cook the eggs without scrambling them.
- Stir in the reserved crispy guanciale. Taste and adjust seasoning if necessary (the guanciale and Pecorino are salty, so usually no extra salt is needed).
- Serve immediately, garnished with extra Pecorino Romano and a generous crack of fresh black pepper.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 650 kcal |
| Protein | 30 g |
| Fat | 35 g |
| Saturated Fat | 15 g |
| Carbohydrates | 55 g |
| Cholesterol | 250 mg |
Storage & Freezer Guide
Make it last Refrigerator 1-2 days
Store leftover Carbonara in an airtight container. Be aware that the sauce may thicken and separate slightly upon cooling.
Freezer Not recommended
Freezing Carbonara is generally not recommended as the egg-based sauce will likely separate and become grainy upon thawing and reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce. Microwave on low power, stirring frequently, to avoid scrambling the eggs.
Chef’s Corner
- Use *guanciale* for authentic flavor; pancetta is an acceptable substitute, but bacon is not recommended due to its smokier flavor profile.
- Pecorino Romano is key for its sharp, salty taste. Do not substitute with Parmesan for true Carbonara.
- The secret to a creamy sauce is emulsification. Work quickly off the heat, tossing continuously, and use the starchy pasta water to create a silky texture.
- Never add cream to Carbonara; the creaminess comes solely from the eggs, cheese, and pasta water.
