Traditional Spaghetti Alla Carbonara
Ingredients List
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1 (14 ounce) package spaghetti
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5 ounces guanciale (cured pork cheek), cut into small cubes
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3 egg yolks
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1 whole egg
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¾ cup grated Pecorino-Romano cheese
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salt and freshly ground black pepper to taste
Cooking Instructions
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Bring a large pot of salted water to a boil. Add spaghetti and cook, stirring occasionally, until al dente, about 12 minutes. Reserve a small amount of pasta water, then drain.
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While the pasta cooks, heat a skillet over medium heat. Add guanciale and cook, stirring until it becomes crisp, about 5 to 10 minutes.
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In a bowl, whisk together egg yolks and the whole egg. Stir in cheese, salt, and pepper until well combined.
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Add the crispy guanciale to the egg mixture, then toss in the cooked spaghetti. Stir well to coat the pasta evenly.
Chef's Tip:
If the egg mixture gets too thick, simply add a bit of the reserved pasta water to loosen the sauce. Just be careful not to scramble the eggs!
Nutritional Information (per serving)
| 488 | Calories |
| 11g | Fat |
| 75g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 488 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 3g | 17% |
| Cholesterol 213mg | 71% |
| Sodium 334mg | 15% |
| Total Carbohydrate 75g | 27% |
| Dietary Fiber 3g | 11% |
| Total Sugars 3g | |
| Protein 21g | 41% |
| Calcium 45mg | 3% |
| Iron 4mg | 22% |
| Potassium 317mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5