Carbonara

Name: Carbonara
Cuisine: European, Italian, Mediterranean
Ingredients: 1 lb pasta (bucatini or thick spaghetti recommended); 4 large yolks; 1 oz (about 1/3 packed cup) grated pecorino Romano; 1 oz (1/3 packed cup) grated Parmesan; Coarsely ground black pepper; 1 tbsp olive oil; 3 ½ ounces guanciale, or pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square

6 steps

You know it boys

Updated at: Thu, 17 Aug 2023 02:57:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories714.6 kcal (36%)

Total Fat29.9 g (43%)

Carbs85.9 g (33%)

Sugars3.1 g (3%)

Protein24.8 g (50%)

Sodium488.2 mg (24%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbpasta

bucatini, or thick spaghetti recommended

4yolks

large

⅓ cuppecorino Romano

grated

⅓ cupgrated Parmesan

coarsely ground black pepper

1 Tbspolive oil

3.5 ouncesguanciale

or pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square

Instructions

Step 1

Place a large pot of salted water over high heat.

Step 2

In a mixing bowl, whisk together the egg yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.

Step 3

Set the water to boil. Meanwhile, heat the pork in a large skillet over medium heat and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.

Step 4

Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add back to pot. Quickly scrape in pork and oil from skillet, mix briefly.

Step 5

Pour in egg and cheese mixture, mix it in with pasta. Add pasta water to reach desired creaminess.

Step 6

Serve immediately.