The finest banana bread recipe I’ve discovered is this one. The most popular and adaptable fast bread ever! For fantastic variations, you can also personalize and use chunky applesauce or a 15-ounce can of pumpkin.
| Prep Time: | 5 mins |
| Cook Time: | 22 mins |
| Total Time: | 27 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (14 ounce) package spaghetti
- 5 ounces guanciale (cured pork cheek), cut into small cubes
- 3 egg yolks
- 1 egg
- ¾ cup grated Pecorino-Romano cheese
- salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
- Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.
- If the egg mixture becomes too thick, add a little of the cooking water from the pasta to dilute the sauce. But remember, the eggs should never be scrambled!
Nutrition Facts
| Calories | 488 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 213 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 334 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is as authentic as it gets. It is very close to how I make it. If you have to add cream you messed up. The wonderful thing about this is the silky textures you get from the egg, pecorino, and pasta water mixture. Don’t forget to turn off your heat and just let the residual heat from the pasta cook the eggs. If the sauce is too tight, just add a little more of the pasta water to loosen it up, but not too much that it is runny.
Very traditional!
The additional comments to add cooked pasta water and cream made a big difference and should be added to the menu. The dish would have been dry with adding be it both of the additional ingredients.
My husband and I loved it. I made it as directed
We made this because of a freak ice storm In Oklahoma which has left us with no electricity for going on 6 days Luckily we have a gas stove top and this recipe was delicious and very easy to do! Warmed up bread in the fireplace and had nice glass of wine. Who needs electricity? Thank you for this terrific recipe!
I can’t believe pasta can taste so creamy without any cream. It’s magic, and this is so delicious and easy to make. I’m obsessed.
This was as good as any I’ve eaten in Italy. I love Romano cheese so I added about 1/4 cup more than recipe called for. I tossed the pasta in the drippings from the meat before adding eggs and cheese, and no salt was added at all. Seasoning was just perfect. Delizioso!
Simply put; I LOVE this recipe. It is easy and delicious! I added some pasta water to gently thin out the sauce. Made as directed, and will definitely make again! Thanks for posting your fab recipe!!
Definitely worth a try
I liked the lightness of this dish which is how I believe they make it in Italy- without all the gloppy sauce Americans use! It was still plenty rich. I added some broccoli Rabe for some bitter green balance.
As good as it gets!
I used thick bacon instead of guanciale. Delicious!
One of our favorites. You can hit it with a little of the hot dishwater, and/or hit it with a bit more cheese to loosen or tighten it. sorry I meant the pasta water – we call it dishwater lol anyway the guanciale really makes it – you can do it with pancetta or prosciutto or whatever you have, but the cheek meat is the apotheosis of taste. Peace and Love, JR&L
I used bacon and I added a quarter cup of cream and a cup of peas. Turned out great.
I have never made anything like this until tonight. Even my pasta picky daughter liked it. Super easy to make, Next time I will probably add some fresh peas
This was great with a few additions. I added quite a bit of extra pasta water and it was still a tad dry. Next time I’ll add pasta water, a bit of cream, and perhaps another egg.
Delicious! I didn’t have guanciale, so I used prosciutto and it was still good. Highly recommend!
This is the real deal; simply delicious. The spaghetti is folded into the egg/guanciale mixture without heat, far from the heat source. After draining the spaghetti, I usually toss it in the pan that I used to cook the guanciale. This gives it some extra flavor. Make sure you top it with extra black pepper to make it “carbonara” (carbon colored). Thank you for the recipe.
Great simple recipe. Don’t forget to reserve 1 cup of the pasta water to mix in with everything. That starchy water will give it a nice creamy texture and keep it from being overly sticky.