Cooking Lucid
Spaghetti Carbonara
Silky Roman pasta coated in a sauce of eggs, Pecorino Romano, guanciale, and black pepper — no cream. Rich, peppery, and ready in under 30 minutes.
Prep 10 min
Cook 15 min
Total 25 min
Serves 4
Ingredients
Step 1 — Cook pasta and crisp guanciale
- 12 oz spaghetti
- 6 oz guanciale or pancetta (diced)
- Salted water (for boiling)
Step 2 — Make the sauce
- 3 large eggs
- 1 egg yolk
- 1 cup Pecorino Romano (finely grated)
- 1 tsp freshly cracked black pepper
- ½ cup reserved pasta water
Instructions
- 1
Cook guanciale and pasta
Cook spaghetti in salted boiling water until al dente. Reserve 1½ cups pasta water. Meanwhile, cook guanciale in a cold skillet over medium heat until fat renders and edges are crispy, 8–10 minutes. Remove from heat.
- 2
Make the egg mixture
Whisk eggs, egg yolk, Pecorino, and pepper in a bowl until smooth.
- 3
Toss off heat
Add drained hot pasta to the guanciale pan off heat. Toss 30 seconds. Pour egg mixture over pasta, tossing vigorously while adding pasta water a splash at a time until silky and creamy. Serve immediately with extra Pecorino and pepper.
Nutrition per serving: 580 cal · 26g protein · 62g carbs · 26g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
