🇮🇹 Italy recipe
Spaghetti Carbonara
A beloved Roman classic that relies on just five ingredients executed with impeccable timing. Silky egg yolks and sharp Pecorino Romano emulsify with starchy pasta water and rendered guanciale fat to form a rich, glossy sauce that clings to every strand of spaghetti.
Prep10 mins
Cook20 mins
Serves4
Difficultymedium
Ingredients
- 400g spaghetti (or rigatoni)
- 200g guanciale (cured pork cheek), cut into strips or small batons
- 4 large egg yolks
- 2 whole large eggs
- 100g Pecorino Romano DOP, finely grated, plus extra for serving
- Freshly cracked black pepper (generous amount)
- Fine sea salt for pasta water
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 540
- Protein
- 24 g
- Carbs
- 56 g
- Fat
- 24 g
