Eggs create a creamy sauce for the pasta in classic Carbonara with Spaghetti. As legendary as the American
GI-inspired bacon-and-eggs dish, its
origins lie with Italian charcoal makers.
Makes
2 servings
Total Time
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Ingredients
COOK:
MEANWHILE, WHISK:
Test Kitchen Approved
Instructions
Cook pasta in a pot of boiling
salted water according to package
directions, stopping 1 minute
before stated cook time. Reserve
½ cup of pasta water; drain pasta.
Meanwhile, whisk together egg
and Pecorino.
Cook guanciale in oil in a cold
skillet over medium heat until
browned, 7–10minutes; transfer to
a paper towel-lined plate.
Cook garlic in drippings in same
skillet over medium-low heat until
softened, 2–3minutes. Add pasta
and ¼ cup pasta water; toss to coat
and cook until bubbling subsides
and water mostly evaporates,
30 seconds.
Off heat, immediately add egg
mixture; quickly toss with pasta
and stir until egg is cooked and
sauce thickens. Stir in guanciale,
adding more pasta water, 1–2 Tbsp.
at a time, until sauce reaches a
creamy consistency.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 402
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 126mg 42%
Sodium 843mg 35%
% Daily Value*
Carbs 42g 14%
Protein 19g
*Percent Daily Values are based on a 2,000 calorie diet.
