Spaghetti alla carbonara
Spaghetti alla carbonara, from above
Non vegRome

Spaghetti alla carbonara

No cream. Ever. Egg, pecorino, guanciale and pepper do all the silky work.

25 minTime
25 gProtein each
mildSpice
Silk without cream2 chapters · 1 min read

Make it your way

Grandma's wayGuanciale, pecorino, egg and pepper. Nothing else.
The original
753kcalsame
25 gproteinsame
3 gfibresame
25minutessame

Carbonara.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pasta400 g spaghetti
Guanciale150 g, cut into thick strips (or pancetta)
Egg yolk4 yolks
Egg1 whole egg
Pecorino Romano⅔ cup, finely grated
Black pepper2 tsp, freshly cracked
Saltfor the pasta water

Method

5 steps
  1. 1Boil spaghetti in salted water until a minute short of al dente. Keep 1 cup of the pasta water.
  2. 2Meanwhile, cook guanciale in a cold pan over medium heat until golden and the fat has run out. Turn off the heat.
  3. 3Whisk yolks, egg, most of the pecorino and the pepper into a thick paste.
  4. 4Toss the drained pasta in the guanciale fat. Let the pan rest off the heat for 30 seconds.
  5. 5Add the egg paste and a splash of pasta water, tossing hard until creamy. Loosen with more water as needed and serve at once with the rest of the pecorino.
Serve it like this

Twirl into warm shallow bowls, scatter extra pecorino and cracked pepper on top and serve straight away while the sauce is glossy.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Spaghetti alla carbonara: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pizza bianca40 min
Bread or rice Risotto ai frutti di mare45 min
On the side Marinara sauce35 min
On the side Salsa verde italiana15 min
A little snack Bruschetta al pomodoro15 min
To drink Virgin bellini8 min
Something sweet Tiramisu40 min
Sign up to send it to your cook