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Spaghetti alla Carbonara

20 min
10 min prep
10 min cook

Serves 6

24gCarbs
46gFat
24gProtein

Ingredients

  • 10 oz Guanciale, cut into 1/3" thick slices
  • 4 Large eggs
  • 8 oz Pecorino Romano, freshly grated, divided use
  • 2 tsp Ground black pepper, divided use
  • 16 oz Spaghetti

Shop ingredients

  • Item, Frick's Hardwood Smoked Pork Jowl Bacon. Quantity: 1 each. Price: $5.71.
    Frick's Hardwood Smoked Pork Jowl Bacon
    10 oz needed

    $5.71

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  • Item, Central Market Pasture Raised Large Brown Eggs. Quantity: 1 each. Price: $8.75.
    Central Market Pasture Raised Large Brown Eggs
    4 items needed

    $8.75

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  • Item, Locatelli Pecorino Romano. Quantity: 2 eachs. Price: $13.30.
    Locatelli Pecorino Romano
    8 oz needed

    $13.30

    $6.65 / each

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  • Item, H-E-B Coarse Ground Black Pepper. Quantity: 1 each. Price: $2.58.
    H-E-B Coarse Ground Black Pepper
    2 tsp needed

    $2.58

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  • Item, H-E-B Spaghetti Noodles. Quantity: 1 each. Price: $1.16.
    H-E-B Spaghetti Noodles
    16 oz needed

    $1.16

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Instructions

  1. Cut guanciale into approximately 1/3-inch thick slices.
  2. Place sliced guanciale in a cold pan over low heat and render all the fat. Fry until crispy and golden brown, ensuring meat doesn't burn and fat doesn't smoke.
  3. Drain guanciale on paper towels. Set fat aside to be used later in the sauce.
  4. In a large bowl, thoroughly mix eggs with 5 ounces of grated Pecorino Romano and 1 teaspoon of freshly ground black pepper. Set aside.
  5. Fry until guanciale is crispy and golden brown, ensuring the meat doesn't burn and the fat doesn't smoke.
  6. Cook pasta in heavily salted boiling water. Just before it's “al dente,” drain, reserving about a cup of cooking water.
  7. Place a pan over low heat and add pasta, reserved fat, and 1/4 cup of pasta cooking water. Continue cooking until pasta is perfectly al dente, about 2 minutes.
  8. Remove pan from heat, and add egg and cheese mixture, and half the crispy guanciale. As the sauce begins to emulsify, make sure the eggs don’t scramble or remain raw.
  9. Serve immediately, topped with the remaining crisped guanciale and grated Pecorino Romano.
  10. Sponsored By: ITA

Nutrition

Nutrition Facts

6 servings

  • Amount Per Serving
    Calories
    620
  • % Daily Value*
  • Total Fat
    • 46g
    • 71%
  • Saturated Fat
    • 20g
    • 100%
  • Trans Fat
    • 0g
  • Cholesterol
    • 205mg
    • 68%
  • Sodium
    • 510mg
    • 21%
  • Total Carbohydrate
    • 24g
    • 8%
  • Dietary Fiber
    • 2g
  • Sugars
    • 1g
  • Protein
    • 24g
  • Vitamin C
  • Calcium
    • 45%
  • Iron
    • 10%
  • Vitamin A
    • 6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.