A delightful triple combo. These scones will surely disappear quickly.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 2 teaspoons olive oil
- 1 pound guanciale (cured pork cheek), diced
- 1 (16 ounce) package spaghetti
- 3 large eggs
- 10 tablespoons grated Pecorino Romano cheese, divided
- salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat; add guanciale (see Cook’s Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
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- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
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- Whisk eggs, 1/2 of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy.
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- Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale.
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- Top with remaining Pecorino Romano cheese and more black pepper.
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- You can substitute unsmoked bacon or pancetta for guanciale, bucatini for spaghetti, and Parmesan cheese for Pecorino Romano if desired. Guanciale, dry-cured pork jowl, is available from specialty markets. Use Italian pasta for best results. Ask somebody to hold the pot so you can stir pasta quickly when pouring in egg mixture.
- Please note the addition of reserved pasta water when using the magazine version of this recipe.
Nutrition Facts
| Calories | 764 kcal |
| Carbohydrate | 85 g |
| Cholesterol | 200 mg |
| Dietary Fiber | 4 g |
| Protein | 39 g |
| Saturated Fat | 10 g |
| Sodium | 1182 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! The kids(and husband) all loved it. I will definitely make this again. *Used pancetta
Good recipe, very well organized and I did some steps ahead and in paralell. I also added a yolk to the three eggs.
Super creamy & yummy
I am fortunate enough to have an Italian market close by and I can get guanciale. Carbonara is one of my favorite dinners. I use Pecorino-Romano cheese. The only thing I do differently is I use 4 eggs. Three whole eggs and one yolk. So delicious and my husband holds the pot while I mix in the egg mixture. Just the way they make it in Italy.
If you are making a three egg recipe, it is best to use only the yolk (tuorlo) from 2 of the eggs and only 1 whole egg. I also add a small amount of cooking water to the egg/cheese mix. It results in a creamer final product without the risk of ending up with scrambled eggs and pasta
My entire family loves this classic carbonara recipe! I used 4 oz of pancetta from Trader Joe’s instead of the guanciale. I didn’t add olive oil; there was no need. I just started the pancetta off in a cold pan over medium heat while the spaghetti was cooking. Then, I transferred the drained spaghetti to the pan with the pancetta and tossed to coat. I then added that to a large mixing bowl containing the egg and cheese. I tossed to coat and returned to the pan briefly over medium low heat. Perfect! I love it with a lot of black pepper to serve.
GREAT AND EASY DIRECTIONS! EVERONE LOVES IT. ADDING GARLIC UPS THE FLAVOR FOR THOSE WHO LOVE GARLIC
One of our family favorites. Great and simple recipe! I use pancetta from Trader Joe’s instead of guanciale.
I used parmigiano-reggiano instead of pecorino
I added a couple of tablespoons of whipping cream to the egg mixture and used penne pasta. Everything was delicious.
Very authentic! I learned how to make this from an Italian friend years ago while living in Rome. The only difference is I use bacon and add chopped garlic. Cook the bacon and discard about half the fat. Add the chopped garlic and sauté until fragrant, 2-3 mins. Fish out most of the garlic and add “un po” (about 2-3 tablespoons) of EVOO. Keep the oil/garlic mixture warm but not super hot. After adding the egg mixture to the pasta, pour in the garlic oil and toss. A family favorite!
This was a delicious recipe that made my family scrambling for seconds
This is my first time making and it came out great! I used ground bacon from our butcher shop since I couldn’t find the cured pork cheek. The ground bacon made it a little too salty so next time I’ll use Less.
Don’t use whole eggs, use only the egg yolks. 50/50 pecorino and parmigiana if you don’t want it too salty.
This is an excellent recipe – like eating at a high-end Italian restaurant.
It was good but not great. It needed more flavor. Next time I’ll add some butter and garlic.
Pretty tasty but the amount of sauce isn’t quite enough for a pound of spaghetti.
Good, but came out dry in the end. Needed garlic…
I cut the amount of spaghetti in half and used two eggs. You also definitely need to add in some pasta cooking water and that will help give you a creamy sauce. Carbonara is tricky and I’m just thrilled when I make it and don’t scramble the eggs, which is the hard part.
I followed the recipe exactly and it ended up way too dry. Not near enough eggs to get a creamy sauce. Second go around added 1/8 cup of cream, there you go, just like I ate when I lived in Italy…..
I just returned from Italy – made this as is – and it is legit! The kids loved it, the adults loved it – so simple and delicious. Thank you for sharing!