Classic Italian pasta carbonara with creamy egg and cheese sauce, crispy guanciale, and freshly cracked black pepper. A rich and satisfying dish ready in under 30 minutes.
Nutrition
High in protein and calcium from eggs and cheese, but also high in saturated fat, cholesterol, and sodium from the cured meat and cheese.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Pasta Carbonara Recipe
The Modern Proper (Holly Erickson)
4
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Large pot
Medium bowl
Whisk
Large skillet
Slotted spoon
Paper Towels
Colander
Measuring cups
Grater
Instructions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve 2 cups of the liquid and drain the pasta.
Meanwhile, in a medium bowl, beat the egg yolks until smooth. Whisk in the Parmesan and pepper. Gradually whisk in ¼ cup of the reserved pasta water until combined.
Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the guanciale and cook, stirring occasionally, until crispy and fat is rendered, about 5 minutes. Using a slotted spoon, transfer the guanciale to a paper towel-lined plate, reserving the rendered fat in the skillet.
Carefully add 1 cup of the remaining reserved pasta cooking water to the skillet with the reserved fat and bring to a simmer over medium heat. Add the pasta and cook, stirring constantly, until the water is reduced by half, about 2 minutes. Remove the pan from the heat.
While stirring, pour the egg yolk mixture into the pasta. Continue stirring until a creamy sauce forms, about 3 minutes. If needed, stir in remaining reserved pasta water 1 tablespoon at a time.
Add the guanciale and toss to combine. Serve topped with Parmesan, pepper, and flaky salt, if using.
Pasta Carbonara Recipe
The Modern Proper (Holly Erickson)
4
servings
0
per serve
0
minutes
Classic Italian pasta carbonara with creamy egg and cheese sauce, crispy guanciale, and freshly cracked black pepper. A rich and satisfying dish ready in under 30 minutes.
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Large pot
Medium bowl
Whisk
Large skillet
Slotted spoon
Paper Towels
Colander
Measuring cups
Grater
Instructions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve 2 cups of the liquid and drain the pasta.
Meanwhile, in a medium bowl, beat the egg yolks until smooth. Whisk in the Parmesan and pepper. Gradually whisk in ¼ cup of the reserved pasta water until combined.
Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the guanciale and cook, stirring occasionally, until crispy and fat is rendered, about 5 minutes. Using a slotted spoon, transfer the guanciale to a paper towel-lined plate, reserving the rendered fat in the skillet.
Carefully add 1 cup of the remaining reserved pasta cooking water to the skillet with the reserved fat and bring to a simmer over medium heat. Add the pasta and cook, stirring constantly, until the water is reduced by half, about 2 minutes. Remove the pan from the heat.
While stirring, pour the egg yolk mixture into the pasta. Continue stirring until a creamy sauce forms, about 3 minutes. If needed, stir in remaining reserved pasta water 1 tablespoon at a time.
Add the guanciale and toss to combine. Serve topped with Parmesan, pepper, and flaky salt, if using.
Nutrition
High in protein and calcium from eggs and cheese, but also high in saturated fat, cholesterol, and sodium from the cured meat and cheese.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
