Carbonara by @themodernnonna

25 min
Medium

2 servings

🥓

80 g

Guanciale

🥚

2 count

Egg Yolks

🥚

1 count

Whole Egg

🧀

50 g

Pecorino Romano Cheese

🌶️

1.3 ml

Black Pepper

🍝

180 g

Spaghetti

💧

60 ml

Pasta Water

🧂

15 ml

Salt

🧀

Extra Cheese

Preparation Steps

  1. Step 1/11

    Bring a large pot of water to a boil and season it generously with salt.

    salt
    🍲large pot

  2. Step 2/11

    Whisk the 2 egg yolks and 1 whole egg in a large mixing bowl until combined.

    egg yolk
    egg
    🥣large mixing bowl
    🥄whisk

  3. Step 3/11

    Mix 50 g Pecorino Romano cheese and 1/4 teaspoon black pepper into the egg mixture. Set the bowl aside.

    🧀Pecorino Romano cheese
    black pepper
    🥣large mixing bowl
    🥄whisk

  4. Step 4/11

    Slice and dice the 80 g guanciale into small cubes on a cutting board.

    guanciale
    🔪knife
    🪵cutting board

  5. Step 5/11

    Cook the guanciale in a cold frying pan over medium heat until golden and crisp, about 5 to 7 minutes.

    guanciale
    🍳frying pan

  6. Step 6/11

    Cook the 175 g spaghetti in the boiling salted water until al dente, following the package time.

    spaghetti
    🍲large pot
    🥢tongs

  7. Step 7/11

    Scoop out 1/4 cup of starchy pasta water before draining the spaghetti.

    starchy pasta water
    spaghetti
    🥄ladle
    🥣colander

  8. Step 8/11

    Turn off the heat and add the drained spaghetti to the frying pan with the golden guanciale.

    spaghetti
    guanciale
    🍳frying pan
    🥢tongs

  9. Step 9/11

    Pour the egg and cheese mixture over the hot pasta and toss continuously off the heat.

    egg yolk
    egg
    🧀Pecorino Romano cheese
    black pepper
    spaghetti
    guanciale
    🍳frying pan
    🥢tongs

  10. Step 10/11

    Add the reserved starchy pasta water a little at a time and toss until the sauce is silky and coats the spaghetti.

    starchy pasta water
    🍳frying pan
    🥢tongs

  11. Step 11/11

    Serve immediately with extra Pecorino Romano cheese and black pepper if desired.

    🧀Pecorino Romano cheese
    black pepper
    🍳frying pan
    🥢tongs

Composition

Ingredients

Types

Meat, Dairy, Eggs, Cheese, Herbs and Spices, Grains, Pasta, Seasoning

Ingredients

Guanciale, Egg yolks, Whole egg, Pecorino Romano cheese, Black pepper, Spaghetti, Pasta water, Salt, Extra cheese

Allergens

Eggs, Milk, Gluten

Dietetics

Dietary regimen

High protein

Calories

610 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 65g, Fat: 26g, Saturated fat: 10g, Fiber: 3g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 350mg, Iron: 3.5mg, Sodium: 820mg, Potassium: 260mg, Phosphorus: 440mg

Vitamins

Vitamin A: 190mcg, Vitamin B12: 1.2mcg, Vitamin D: 1.5mcg, Folate: 105mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

large pot, large mixing bowl, whisk, frying pan, knife, cutting board, colander, tongs, ladle

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@themodernnonna

Origin

Cuisine

Italian, Roman

Geographic

Italy, Rome

Various

Aspect

Texture

Creamy, Silky, Tender, Chewy

Flavors

Savory, Salty, Rich, Peppery, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Serve immediately for the best creamy texture,Do not leave egg-based pasta out longer than 2 hours), fridge : 2 days (Store in an airtight container,Cool promptly before refrigerating,Reheat gently with a splash of water), freezer : 1 month (Freezing is not recommended because the egg sauce may separate,Freeze only if necessary in an airtight freezer-safe container)