Pasta alla Carbonara

Name: Pasta alla Carbonara
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: 12 ounces (340 grams) uncooked pasta (I used mezze rigatoni); 2 large eggs; 4 large egg yolks; 2 ounces (60 g) freshly-grated Pecorino Romano cheese, plus extra for garnish; fine sea salt and freshly-cracked black pepper; 8 ounces (225 g) guanciale, diced into ½-inch cubes

Prep Time

10m

Cook Time

25m

Total Time

35m

This classic Italian dish, Pasta alla Carbonara, features mezze rigatoni pasta tossed with a rich and creamy sauce made from eggs, Pecorino Romano cheese, and crispy diced guanciale. With a hint of black pepper and a sprinkle of extra cheese, this flavorful dish is sure to satisfy any pasta lover.

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Recipe Options

Ingredients

Servings: 3

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12 ounces (340 grams) uncooked pasta (I used mezze rigatoni)

2 large eggs

4 large egg yolks

2 ounces (60 g) freshly-grated Pecorino Romano cheese, plus extra for garnish

fine sea salt and freshly-cracked black pepper

8 ounces (225 g) guanciale, diced into ½-inch cubes

Steps

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Nutrition Facts

Calories

1,366kcal

68%
Fat

56g

2%
Saturated Fat

21g

1%
Carbohydrates

130g

6%
Fiber

3g

0%
Sugar

3g

0%
Protein

60g

3%
Cholesterol

380mg

19%
Sodium

1,133mg

56%

Percent Daily Values are based on a 2,000 calorie diet.

Pasta alla Carbonara

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts