How To Make Pasta Carbonara - Spaghetti Carbonara Recipe

Ingredients

• 0.5 medium Yellow Onion (diced fine)
• 4 oz Guanciale (cut into bite‑size pieces)
• 4 oz Pancetta (uncured, diced)
• 4 strips Thick‑cut Bacon (use if guanciale or pancetta unavailable)
• 2 whole Eggs (large, free‑range)
• 2 large Egg Yolks (separated from eggs)
• 1 cup Pecorino Romano Cheese (freshly grated)
• 0.5 cup Parmesan Cheese (freshly grated, optional extra)
• 0.5 cup Fresh Parsley (chopped)
• 1.5 tbsp Garlic (minced)
• 12 oz Spaghetti (thin spaghetti, cooked al dente)
• Black Pepper (freshly cracked, to taste)
• Salt (for pasta water and seasoning, to taste)

Instructions

1. Prep All Ingredients

   Dice the half yellow onion, cut guanciale and pancetta into bite‑size pieces, mince garlic, chop parsley, and grate Pecorino Romano and Parmesan.

   Time: PT5M

2. Make Egg‑Cheese Mixture

   In a mixing bowl, whisk together the two whole eggs, two egg yolks, and the grated Pecorino Romano until smooth.

   Time: PT5M

3. Cook Pasta

   Bring a large pot of water to a rolling boil, add a generous pinch of salt, and cook the spaghetti according to package directions until al dente.

   Time: PT10M

   Temperature: boiling

4. Render Guanciale and Pancetta

   Heat the skillet over medium‑low and add the guanciale and pancetta. Cook, stirring occasionally, until the fat has rendered and the meat is lightly crisp, about 8 minutes.

   Time: PT8M

   Temperature: medium-low

5. Sauté Onion

   Add the diced onion to the rendered fat and cook, stirring, for 2‑3 minutes until softened.

   Time: PT3M

   Temperature: medium-low

6. Add Garlic

   Stir in the minced garlic and cook for about 1 minute, just until fragrant.

   Time: PT1M

   Temperature: medium-low

7. Combine Pasta with Meat

   Add the drained spaghetti to the skillet, tossing to coat with the meat and onion mixture. Add a splash of the reserved pasta water (about ½‑1 cup) to loosen.

   Time: PT2M

   Temperature: medium-low

8. Emulsify Egg‑Cheese Sauce

   Remove the skillet from heat. Quickly pour the egg‑cheese mixture over the pasta, tossing continuously with tongs or a fork until a silky sauce forms.

   Time: PT2M

9. Finish with Cheese and Pepper

   Stir in the extra grated Parmesan and a generous amount of freshly cracked black pepper. Adjust seasoning with salt if needed.

   Time: PT1M

10. Garnish and Serve

    Fold in the chopped parsley for color and fresh flavor, then plate the pasta immediately.

    Time: PT1M

Nutrition Facts

Calories

560

Protein

25g

Carbohydrates

65g

Fat

20g

Fiber

2g