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Creamy Carbonara Pasta

Creamy Carbonara Pasta Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 1 lb spaghetti
  • 4 oz guanciale, cut into small batons
  • 3 large eggs
  • 1 cup finely grated Pecorino Romano
  • ½ cup finely grated Parmesan
  • 2 tsp freshly cracked black pepper
  • Salt, for pasta water

Method
 

  1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, 8 to 10 minutes. Reserve 1 cup of pasta water, then drain.
  2. While the pasta cooks, set a large skillet over medium heat. Add the guanciale and cook until crisp and golden, 4 to 6 minutes. Remove the skillet from the heat.
  3. In a bowl, whisk together the eggs, both cheeses, and black pepper until smooth.
  4. Add the drained spaghetti to the skillet off the heat. Pour in the egg mixture and toss quickly, adding pasta water 2 tablespoons at a time until a glossy sauce forms, about 1 minute.
  5. Twirl into warm bowls and top with extra cheese and pepper. Serve immediately.

Notes

The pasta water is your insurance. If the sauce tightens up while you plate, splash in a little more and toss to loosen it right back up. The dish is at its best eaten hot, so warm your bowls if you have time.