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Carbonara
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cooking.nytimes.com
By cooking.nytimes.com

Carbonara

Instructions
Prep:5minCook:25min
Updated at: Fri, 22 May 2026 00:02:15 GMT

Nutrition balance score

Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
37
High

Nutrition per serving

Calories617.6 kcal (31%)
Total Fat29.5 g (42%)
Carbs64.6 g (25%)
Sugars2.4 g (3%)
Protein22.8 g (46%)
Sodium711.7 mg (36%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Salt
salt
2 large eggs and 2 large yolks, room temperature
2eggs
large
2 large eggs and 2 large yolks, room temperature
2yolks
large, room temperature
1 ounce (about ⅓ packed cup) grated pecorino Romano, plus additional for serving
1 ouncepecorino Romano
grated, plus additional for serving
1 ounce (about ⅓ packed cup) grated Parmesan
1 ouncegrated Parmesan
Coarsely ground black pepper
coarsely ground black pepper
1 tablespoon olive oil
1 tablespoonolive oil
3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about ¼ inch thick by 1⅓ inch square
3.5 ouncesguanciale
slab, pancetta or bacon, sliced into pieces about 1/4 inch thick by 1 1/3 inch square
12 ounces spaghetti (about ¾ box)
12 ouncesspaghetti

Instructions

View on cooking.nytimes.com
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