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carbonara
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Spaghetti Carbonara Recipe (Foolproof, No Cream, No Scrambled Eggs)

No cream, no complicated steps. If you’ve never made carbonara before, this is a good place to start!
Course Main Course
Cuisine French, Italian
Keyword carbonara, spaghetti
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people
Cost $10

Ingredients

  • 200g (7 oz) Spaghetti or your favorite type of noodles
  • 100g (3.5 oz) Guanciale
  • 2 Large Eggs
  • 1 Egg yolk
  • 3/4 cup Pecorino romano (grated)
  • 1 tsp Black pepper
  • 1/3 cup Pasta water (salted)

Instructions

  • Cook the guanciale:
    Slice your guanciale into small strips or cubes.Place it in a cold pan, then turn the heat to medium. Let it cook slowly until the fat renders out and the pork turns golden and crispy.Remove from heat and set aside. Do not drain the fat.
  • Make the sauce base:
    In a large bowl, whisk together eggs, egg yolk, grated cheese, and black pepper. Mix until it forms a thick, slightly creamy paste.
  • Cook the pasta:
    Bring a pot of salted water to a boil and cook your pasta until al dente. Reserve some pasta water.
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  • Combine everything: Bring the bowl of egg and cheese mixture over the boiling pot of pasta water. To the pot, add the hot pasta, guanciale along with all the rendered fat. Add 2 to 3 tablespoons of pasta water.
  • Toss until creamy:
    Using tongs, toss everything together quickly. The heat from the pasta and the pasta water will turn the mixture into a smooth, glossy sauce. Add more pasta water if needed to loosen the sauce.
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  • Serve and finish:
    Plate immediately while hot. Top with extra cheese and a final crack of black pepper. Enjoy right away.
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